Cream of Bean and Broccoli Soup (sydletziii makeover)
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 74.1
- Total Fat: 1.4 g
- Cholesterol: 4.9 mg
- Sodium: 196.3 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 2.1 g
- Protein: 4.1 g
IntroductionA delicious healthier version A delicious healthier version
1 (15.5oz) Can Great Value Cannellini Beans-White Kidney Beans.
1 (14.5oz) Can Great Value Chicken Broth (99% Fat Free)
2 (7-8 inch long) Raw Carrots
1 Medium (2-1/4-3-1/4 dia.)
Fresh Broccoli (10- 5 inch long Spears) (enough to make 2 cups)
2 Cups 2% Milk
Also taste good without the beans.
Ham can be added for even more flavor
This recipe is a modification of a recipe from the menu planner. I replaced the vegetable broth with chicken broth add carrots and used 2% milk in place of skim milk and omitted the parm. Cheese
Cut Potatoes in 1/4 inch chunks.
Cut carrots into 1/8 wide slices and cut the slices into bite size pieces.
But Broccoli into 1/2 inch pieces.
In a 2.5 or 3 quart pan add the potatoes, Chicken Broth, and Milk. Heat on Medium till the potatoes are cooked (stir occassionally).
In a small sauce pan cook Carrots on Medium for about 15 minutes-20 minutes (Not too soft) and drain.
After the potatoes are cooked, pour the entire pan into a blender and puree for 2-3 minutes.
Pour puree mixture back into the pan and add the broccoli, carrots, and Beans. Heat on medium for 30-45 minutes or until broccoli is somewhat soft.
Serving Size: Makes 8-1Cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SYDLETZIII.