Bean-Thickened Soup Recipe

Bean-Thickened Soup Recipe

4 servings

Pureed beans contribute a hearty texture and subtle flavor to this soup.



2 carrots, sliced

1 small onions, chopped

2 large cloves garlic, minced

1 3/4 cups vegetable broth

1 can whole tomatoes, undrained, coarsely chopped

1 can Great Northern beans, rinsed, drained, pureed

1/2 teaspoon each: dried thyme and sage leaves

Salt and pepper, to taste


Saute carrots, onion, and garlic in lightly greased large saucepan until onion is tender, about 5 minutes. Stir in broth, tomatoes with liquid, pureed beans, and herbs. Heat to boiling: reduce heat and simmer, covered, until carrots are tender, about 10 minutes. Season to taste with salt and pepper.


Per Serving:

Calories: 176

% of calories from fat: 5

Fat (gm): 1

Saturated fat (gm): 0.2

Cholesterol (gm): 0

Sodium (mg): 208

Protein (gm): 9.8

Carbohydrate (gm): 34

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