Veg Times: white bean soups

[Guest guest]

Here are two white bean soups. Both are very low in fat.

 

Squash-And-White Bean Soup

White Bean And Greens Soup

 

* Exported from MasterCook *

 

Squash-And-White Bean Soup

 

Recipe By : Vegetarian Times Complete Cookbook, page 172

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons oil

4 cups chopped calabasa

OR butternut squash or acorn squash

2 cloves garlic -- minced

1 medium onion -- sliced

1 cup sliced celery

1/2 scotch bonnet pepper -- seeded and minced

(or 1 jalapeno pepper)

1 tablespoon minced fresh ginger root

6 cups vegetable stock or water

1 tablespoon minced fresh parsley

1 tablespoon fresh thyme leaves

(or 1 teaspoon dried)

1 tablespoon curry powder

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon ground allspice

1 cup finely chopped kale

1 cup cooked white beans

 

Serves 8

 

In a large pot, combine the oil, calabasa or squash, garlic, onion, celery,

pepper and ginger. Saute over medium heat until soft, about 7 to 10

minutes. Add the vegetable stock or water and seasonings, and simmer 20

minutes, stirring occasionally. Add the kale and beans, and cook 5 to 10

minutes more. Serve at once.

 

Per Serving: 126 Calories, 4 G Protein, 3 G Fat, 20 G Carbohydrate, 0 MG

Cholesterol, 156 MG Sodium, 6 G Fiber.

 

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

White Bean And Greens Soup

 

Recipe By : Vegetarian Times Complete Cookbook, page 169

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dry white beans

8 cups water

1 bay leaf

1 medium onion

1/2 cup chopped celery

1/4 cup water

water or vegetable stock -- (optional)

3/4 teaspoon salt -- or to taste

2 tablespoons wine vinegar -- up to 3

1 quart chopped Swiss chard leaves

 

Serves 4

 

In a soup pot, combine the beans with water and bay leaf. Bring to a boil,

lower the heat and simmer, with the lid ajar, until the beans are tender,

about 1 1/2 hours. Meanwhile, in a skillet, saute the onion and celery in

1/4 cup water until soft; add to the beans. If necessary, add the water or

stock to bring the soup's volume to 6 cups. Add the salt, vinegar and

chard. Cook until the chard is tender but still bright green, about

minutes. Remove and discard the bay leaf. Serve at once.

 

Per Serving: 207 Calories, 14g G Protein, 1g G Fat, 37g G Carbohydrate, 0

MG Cholesterol, 738 MG Sodium, 14g G Fiber.

 

 

 

- - - - - - - - - - - - - - - - - -