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Broccoli Bean Soup

1 tb Vegetable oil
1 c Onion, chopped
2 Garlic cloves, chopped
4 c Broccoli, coarsely chopped
2 1/2 c Chicken stock
1 Potato, peeled and diced
1 c Canned white pea beans [Navy] drained
1 1/2 c Light Cheddar, shredded
1 c 1% milk
1/4 ts Salt
1/4 ts Pepper


For non-dairy version, omit the cheese and milk; add enough water to thin soup.

In large heavy saucepan, heat oil over medium heat; cook onion and garlic, stirring, for about 3 minutes or until softened. Add broccoli, stock, potato and beans; bring to boil.k Reduce heat; simmer, covered, for about 20 minutes or until vegetables are softened.

In food processor or blender, pure to desired consistency; return to saucepan. Stir in half of the cheese, along with milk, salt and pepper; cook over medium-low heat, stirring, just until cheese is melted.

Lable soup into bowls; sprinkle with remaining cheese.


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