Recipe - Calcium-Rich: Broccoli Bean Soup

1 tablespoon Vegetable oil
1 cup Onion, chopped
2 Garlic cloves, chopped
4 cup Broccoli, coarsely chopped
2 One half cup Chicken stock
1 Potato, peeled and minced
1 cup Canned white pea beans
[Navy] drained
1 One half cup Light Cheddar, shredded
1 cup 1% milk
One fourth teaspoon Salt
One fourth teaspoon Pepper

For nondairy version, omit the cheese and milk; add enough water to thin
soup.

In large heavy saucepan, heat oil over medium heat; cook onion and garlic,
stirring, for about 3 minutes or until softened. Add broccoli, stock,
potato and beans; bring to boil.k Reduce heat; simmer, covered, for about
20 minutes or until vegetables are softened.

In food processor or blender, pure to desired consistency; return to
saucepan. Stir in half of the cheese, along with milk, salt and pepper;
cook over mediumlow heat, stirring, just until cheese is melted.

Lable soup into bowls; sprinkle with remaining cheese.

Per serving: about 225 calories, 17 g Protein, 9 g fat, 20 g carbohydrate
high source fibre, excellent source calcium

Source: Canadian Living magazine Jan 95 Presented in article by Carol
Ferguson: "Health & WellFare: Calcium: Are You Getting Enough?"

[=PAM=] PA_Meadows@msn.com

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