Recipe - Basic Bean Soup

VEGETABLE STOCK
1 small Onion; chopped
1 small Carrot; chopped
1 Celery stalk; chopped
1 Bay leaf
pn Pepper
pn Salt
pn Thyme
1 One half cup Vegetable peels, leaves or
stems (celery, parsley,
broccoli, etc.)

SOUPS
One fourth cup Onions; chopped
One fourth cup Carrots; chopped
One fourth cup Celery; chopped
1 tablespoon Olive oil
2 cup Beans; cooked
3 cup Vegetable stock recipe
One half teaspoon Fennel; crushed
One half teaspoon Basil
One half teaspoon Oregano
1 Bay leaf
1 tablespoon Prepared mustard
1 tablespoon Tomato paste
One half teaspoon Garlic powder
pn Salt and pepper

To make vegetable stock: Bring all ingredients to a boil. Cover and simmer
for 30 minutes. Strain and reserve liquid.

To make soup: Sasute onions, carrots, and celery in olive oil until
browned.

Add one cup beans and one cup stock to sauteed vegetables.

Puree remaining beans and stock toether.

Stir in remaining ingredients.

Bring to a boil, lower heat and simmer for 15 minutes.

Per serving: 170 cal; 9 g prot; 221 mg sod; 30 g carb; 4 g fat; 0 mg chol;
104 mg cal

Hint: Pinto, black, navy or other hearty beans may be used. Bouillon, bean
cooking liquid or a combination may be used for vegetable stock.

From DEEANNE's recipe files

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini