Light And Elegant Bean Soup
This flavorful soup is a great addition to anyone’s healthy eating regime. Make it ahead and reheat for even better flavor.
1/4 cup olive oil
2 cups chopped onion
3 large cloves garlic, minced
1 cup chopped celery
1 cup finely chopped carrots
1 48-ounce jar Randall Mixed Beans
1 large bay leaf
1 teaspoon dried thyme leaves
1/4 cup chopped fresh parsley
1 teaspoon salt, (or to taste)
6 cups de-fatted chicken stock
Hot pepper sauce, to taste
Reduced fat sour cream
1/2 cup chopped red Spanish onion
In a large pot, mix together olive oil, onion, garlic, celery, and carrots. Heat, stirring to coat the vegetables with oil.
Cover the pot, reduce the heat to low and "sweat" the vegetables for 10 minutes.
Add the undrained beans, bay leaf, thyme, parsley, salt and chicken stock. Bring to a boil.
Cook, uncovered, for 30 minutes.
Serve hot with a dollop of sour cream and some chopped Spanish onions on top.
10 servings