Recipe - Savory Bean Soup

2 teaspoon Vegetable Oil
3 Cloves Garlic; Finely
Chopped
1 cup Chopped Onions
1 cup Chopped Carrots; In 1/4"
Pieces
One half teaspoon Dried Basil
One fourth teaspoon Dried Rosemary; Crumbled
One fourth teaspoon Dried Thyme
One fourth teaspoon Ground Sage
1 Bay Leaf
One fourth teaspoon Salt
1/8 teaspoon Pepper
2 md Potatoes; Unpeeled, Cut In
1/2" Cubes
1 pound Great Northern Beans;
Canned, Rinsed, Drained
Yields 10 Oz Of Beans
2 tablespoon AllPurpose Flour
1 One half cup Water

by Bobbie Hinman & Millie Snyder

Preheat oven to 375F.

Lightly oil a 1 Three fourths qt casserole or spray with nonstick cooking spray.

Heat oil in a large nonstick skillet over med heat. Add garlic, onions,
carrots and spices. Cook 10 min, stirring frequently. Remove from heat.
Remove and discard bay leaf.

Add potatoes and beans, mixing well.

Place flour in a small bowl. Add a few tablespoons of water, stirring to
make a thick paste. Gradually add remaining water, stirring until smooth.
Stir into skillet, mixing well.

Spoon mixture into prepared casserole. Bake, covered, 45 min, stirring once
halfway through cooking time.

This was very tasty. I don't feel that it adequately serves 4. I would
definitely make it as 1 One half the recipe to serve 4.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com

NOTES : Cal 228 Total Fat 3g Sat Fat 0.4g Carb 41.5g Fib 7.9g Pro 10.6g Sod
153 mg CFF 11.4%
Recipe by: Lean and Luscious and Meatless, Vol 3

Posted to EATLF Digest by Reggie Dwork reggie@reggie.com on Jun 01, 1998