Basic Bean Soup

Ingredients

1 onion
1 carrot
1 celery stalk
1 gr bay leaf
40 gr vegetable peels
30 gr onions
32 gr carrots
26 gr celery
16 ml olive oil
525 gr beans
700 ml vegetable stock recipe
1 gr fennel
1 gr basil
1 gr oregano
1 bay leaf
16 ml prepared mustard
18 gr tomato paste
2 gr garlic powder
1 gr salt and pepper

Instructions

To make vegetable stock: Bring all ingredients to a boil. Cover and simmer for 30 minutes. Strain and reserve liquid. To make soup: Sasute onions, carrots, and celery in olive oil until browned. Add one cup beans and one cup stock to sauteed vegetables. Puree remaining beans and stock toether. Stir in remaining ingredients. Bring to a boil, lower heat and simmer for 15 minutes. Per serving: 170 cal; 9 g prot; 221 mg sod; 30 g carb; 4 g fat; 0 mg chol; 104 mg cal Hint: Pinto, black, navy or other hearty beans may be used. Bouillon, bean cooking liquid or a combination may be used for vegetable stock. From DEEANNE's recipe files