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Source: America's Favorite Food Associations

Garden Vegetable and Bean Soup
A great start to any meal!
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Serves: 6
Prep Time: 20 minutes
Cook Time: 15 minutes
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1 1/2 cups chopped onion
1 cup sliced celery
3 medium carrots, sliced
2 teaspoon minced garlic
1 tablespoon Crisco® Vegetable Oil
2 cans (15 ounces each) navy or Great Northern beans, drained and rinsed, divided; or 3 cups cooked dry packaged beans
2 cans (14 ½ ounces each) fat-free reduced-sodium chicken broth
2 cups broccoli florets
1/2 teaspoon dried rosemary leaves
1/4 teaspoon ground thyme leaves
1 cup salad spinach
salt and pepper, to taste

Sauté onion, celery, carrots, and garlic in oil in large saucepan 3 to 4 minutes. Add 1 can beans, chicken broth, broccoli florets, and herbs to saucepan; heat to boiling. Reduce heat and simmer until broccoli is tender; 5 to 7 minutes.
While soup is cooking, process remaining beans in food processor or mash until smooth. Stir pureed beans and spinach into soup; simmer until hot, about 2 minutes. Season to taste with salt and pepper.

Frozen chopped onion and green pepper, and prepared garlic may be used. Soup can be prepared 1 to 2 days in advance; refrigerate, covered. Soup can be frozen up to 2 months.


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