Carrot Bean Soup

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb carrot, peeled and sliced
  • 1
    large onion, chopped
  • 23
    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
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DIRECTIONS

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