White Bean Soup

Grrrrrgh!
Course : Soups
From: HungryMonster.com
Serves: 6
 

Ingredients:

4 cups great northern beans -- cooked
2 quarts water
2 tablespoons chicken bouillon -- instant
1 teaspoon thyme -- or 1 tbsp. fresh chopped
1/2 teaspoon salt -- if desired
1 medium onion -- chopped
2 cloves garlic
1 tablespoons bay leaf
2 medium carrot -- thinly sliced
2 large stalk celery -- thinly sliced
1/4 cup fresh parsley -- chopped
2 cups canned tomatoes -- with juice diced
 

Preparation:

Place 2 cups dry beans in Dutch oven or large saucepan. Add water to cover. Bring to a boil; boil 2 minutes. Cover; turn off heat and let stand 1 hour. Drain. Add 8 cups water, bouillon, thyme, salt, onion, garlic and bay leaf. Bring to a boil Reduce heat; cover and simmer 1 hour or until beans are tender. Remove bay leaf. Remove 2 cups bean mixture and place in food processor bowl with metal blade or blender container; puree until smooth. To bean mixture in Dutch oven, add carrots, celery, canned tomatoes and pureed mixture. Cover and simmer an additional 30 minutes or until vegetables are tender. Just before serving stir in parsley.

 

Nutritional Information:

245.0 Calories, 1.0 g Total Fat, 0.3 g Saturated Fat, 0 mg Cholesterol, 389.0 mg Sodium, 46.7 g Total Carbohydrate, 14.6 g Dietary Fiber, 14.8 g Protein, 163.5 mg Calcium.