Broccoli and Bean Soup

Submitted by Anne Sainz

"I like this recipe because it is easy to make and works with my Nutritarian eating style. You can use frozen chopped broccoli to speed up prep time. Any low sodium white bean will work in this recipe.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional)."

 

• Ready In: 45mins
• Ingredients: 6
• Yields: 8 cups
• Serves: 4

ingredients

• 1 large onion, chopped
• 3 garlic cloves, chopped
• 4 cups low sodium vegetable broth
• 1 lb broccoli, chopped
• 1 (15 ounce) can reduced-sodium navy beans, drained and rinsed (or other low-sodium white beans)
• 1⁄4 teaspoon black pepper (or to taste)

directions

1. Place all ingredients in large saucepan (3 quarts or more).
2. Bring soup to a boil, stirring several times so bottom doesn’t burn.
3. Reduce the heat, cover the pan, and simmer the soup for about 20 minutes or until the vegetables are tender.
4. Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

Reviews

[Julie K.]

Ew it tasted terrible

 

[nemokitty]

Good tasting soup with an easy prep time. It was a tad bit bland so I added salt, cumin and cayenne pepper. It still needed something to jazz it up but we ate it for dinner and have enough for dinner tomorrow nite. Made for PAC Spring 2014.