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    You are in: Home / Recipes / Carrot Bean Soup Recipe
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    Carrot Bean Soup

    Carrot Bean Soup. Photo by Anne Sainz

    1/1 Photo of Carrot Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Anne Sainz's Note:

    This is a simple, delicious, pureed soup. You can reduce prep time by using frozen carrots and onions. This was adapted from a recipe out of Jane Brody's "Good Food Book." I made some changes so it was easier to make and more in keeping with a Nutritarian eating style.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 lb carrot, peeled and sliced
    • 1 large onion, chopped
    • 2/3 cup celery, sliced (2 or 3 stalks)
    • 2 garlic cloves, sliced
    • 1 (15 ounce) can low-sodium small white beans, rinsed and drained
    • 2 (15 ounce) cans low sodium vegetable broth

    Directions:

    1. 1
      Put all ingredients in a large saucepan (at least 3 quarts).
    2. 2
      Bring soup to a boil, stirring frequently to prevent burning on the bottom.
    3. 3
      Reduce heat and simmer, stirring occasionally, until the vegetables are soft, about 30 minutes.
    4. 4
      Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

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    Ratings & Reviews:

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    Nutritional Facts for Carrot Bean Soup

    Serving Size: 1 (275 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 187.6
     
    Calories from Fat 5
    11%
    Total Fat 0.6 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 98.8 mg
    4%
    Total Carbohydrate 37.9 g
    12%
    Dietary Fiber 9.2 g
    36%
    Sugars 7.6 g
    30%
    Protein 9.4 g
    18%

    The following items or measurements are not included:

    low sodium vegetable broth

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