Carrot Bean Soup

6 ingredients
4 steps

Ingredients

  • 1 lb carrot, peeled and sliced
  • 1 large onion, chopped
  • 2/3 cup celery, sliced (2 or 3 stalks)
  • 2 garlic cloves, sliced
  • 1 (15 ounce) can low-sodium small white beans, rinsed and drained
  • 2 (15 ounce) cans low sodium vegetable broth

Directions

  1. 1
    Put all ingredients in a large saucepan (at least 3 quarts).
  2. 2
    Bring soup to a boil, stirring frequently to prevent burning on the bottom.
  3. 3
    Reduce heat and simmer, stirring occasionally, until the vegetables are soft, about 30 minutes.
  4. 4
    Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

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