- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 453.6
- Total Fat: 16.8 g
- Cholesterol: 28.9 mg
- Sodium: 777.3 mg
- Total Carbs: 57.2 g
- Dietary Fiber: 14.8 g
- Protein: 23.4 g
White Beans and Veggie StewSubmitted by: PRAEPINGUIA
IntroductionA very fast and easy recipe, perfect to cook after work - and delicious. A very fast and easy recipe, perfect to cook after work - and delicious.
To yield 4 servings of soup, one needs
- 1 onion and/ or 3 cloves garlic
- a slap of bacon, about 100g
- 1 TbSp butter or olive oil
- one cup cooked vegetable broth
- 400g white beans, canned
- 1000g (1kg) mixed frozen vegetables, carrots, cauliflower, celery, broccoli for example (feel free to substitute)
- one or two bay leaves
- black pepper, salt, and fresh herbs to taste
- (opt) freshly grated cheese or sour cream, not included in the calculations
Peel the onion and the garlic and dice them roughly. When the pan is really hot, put the bacon and the butter in. Let the bacon sit to brown.
Fill the broth in your largest cooking pot and start it. Add the bay leaves.
As soon as the bacon is brown on both sides, remove it from the pan and replace it with the onion and garlic pieces.
Once they are brown too, add two tablespoons of the broth and stir. Try to scrape every bit of bacon fat and mix it in, then throw away the bay leaves and add the onions to the broth.
Cut the fried bacon into small pieces and roughly chop the herbs (if you like to add some).
Put the pan away, you will not need it any more.
Season to taste, then add the vegetables to the broth and allow the soup to reboil before decreasing the heat.
Open the beans and pour of the canning liquid, then add them to the soup and stir carefully.
Let simmer for 10 minutes, meanwhile set the table.
Serve with bacon bits, herbs, and maybe cheese or sour cream seperated from the soup.
Number of Servings: 4
Recipe submitted by SparkPeople user PRAEPINGUIA.