*  Exported from  MasterCook  *
 
                            Vegetable Bean Soup
 
 Recipe By     : Fear of Frying 1996
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fear Of Frying                   Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5 1/2  cups          low-salt chicken broth
    1      medium        onion -- chopped
    3                    carrots -- peeled and sliced
    3                    celery stalks -- sliced
   19      ounces        canned black beans -- undrained
                         (Progresso)
    2                    potatoes -- peeled and chopped
   10                    basil leaves -- chopped
    1      teaspoon      chili powder -- mild
    1      teaspoon      dried thyme -- crushed
                         Salt and pepper -- to taste
 
 Combine all the ingredients in a large, heavy pot. Bring to a boil, then
 lower heat to medium-low. Stir, cover, and simmer for 30 minutes or until
 the vegetables are tender. Puree the soup in small batches in a food
 processor or large blender. Return the puree to the pot. Add salt and
 freshly ground pepper to taste, and reheat just to the boiling point. Serve
 hot with crusty bread or homemade muffins for a great meal.
 
 * Prep: 10 minutes. Cook: 30 minutes. Yield: 9 to 10 cups. *Per 9th: 105
 cals, 1 g fat, 11%.  665 mg sodium. * *Fear of Frying: A Sensible Approach
 to Quick & Easy, Healthy, Low-Fat Eating for the Busy Family. (1996) by
 Virginia N. White  (Chronimed Publishing).
 
 
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 NOTES : progresso
 

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