Carrot & White Bean Soup
Recipe: #30630
October 12, 2018
Categories: Beans, Carrot, Leek, Diabetic, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"From Australian B.H.&G Diabetic Living May/June 2018."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (786.2 g)
- Calories 209.7
- Total Fat - 4.5 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 198.9 mg
- Total Carbohydrate - 41 g
- Dietary Fiber - 11.7 g
- Sugars - 19 g
- Protein - 6.6 g
- Calcium - 181.1 mg
- Iron - 3.9 mg
- Vitamin C - 58.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oil in a large saucepan over medium heat and add the leek and carrots and cook, stirring occasionaly, for 5 to 7 minutes or until leeks start to soften.
Step 2
Add the water, stock, garlic, beans and liquid nd three-quarters of the tarragon and cover and bring to a simmer and then reduce heat to low and cook, covered, for 15 minutes or until the vegetable and tender.
Step 3
Stir in the remaining tarragon and serve.
Tips
No special items needed.
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