Bean Soup
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups white navy beans 8 cups water or meat broth 1 medium onion, finely chopped
3 cloves garlic, minced 2 Tbs. butter 2 medium parsnips, diced
2 medium carrots, diced 2 Tbs. caraway seeds, crushed 2/3 cup heavy cream
4 slices of bread for croutons 2 Tbs. fresh parsley, chopped



1 Soak the beans overnight in a large quantity of water. Drain them the next day.
2 Place the beans in a large pot and cover them with water or broth. Bring to a boil and then reduce the heat. Partially cover and simmer for about 1-1/2 hours or tender. Mash them roughtly by hand or pass half the soup through a food processor.
3 Fry the onion and garlic in butter in a frying pan on low-medium heat till almost golden. Add the other vegetables and fry for a few minutes, stirring occasionally. Add the vegetables to the soup and simmer for another 20 minutes. Add salt and freshly ground black pepper to taste. Add the crushed caraway seeds.
4 Blend the heavy cream into half a cup of the hot soup. Take the soup off the heat and mix in the cream. Serve with croutons and parsley.

Back