Frency Creamy Vegetable Soup
Created by dienia b on July 23, 2018
- Servings: 6
- Prep Time: 10m
- Cook Time: 60m
- Recipe #30021
Ingredients
- 1/4 cup olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 ounce) navy beans (drained)
- 3 cups vegetable stock
- 2 3/4 pounds potatoes (4 potatoes, sliced into large cubes)
- 6 (72 grams) mushrooms, diced
- 1 cup eggplant, diced (peeled)
- 1 carrot, diced
- 1 zucchini, diced
- 1 cup green beans (chopped small)
- Thyme, dash
- 1 bay leaf
- 1/2 teaspoon dried basil
- 1 tablespoon parsley, mined
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup cream
How to Make
-
Step 1: Heat olive oil in stock pot. Saute onion and garlic until onions are translucent.
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Step 2: Add everything but butter, flour and cream. Cook for 45 minutes.
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Step 3: Mix together butter and flour to make a smooth paste. Add mixture to soup in little pinches while stirring.
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Step 4: Cook for about 10 minutes until soup thickens.
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Step 5: Add cream, stir and remove from heat.
Nutritional Facts
- Serving Size: 1 (578.3 g)
- Calories 438.8
- Total Fat - 22.9 g
- Saturated Fat - 9.1 g
- Cholesterol - 44.3 mg
- Sodium - 453.5 mg
- Total Carbohydrate - 48.9 g
- Dietary Fiber - 9.4 g
- Sugars - 8.3 g
- Protein - 12.4 g
- Calcium - 122.4 mg
- Iron - 2.8 mg
- Vitamin C - 37.4 mg
- Thiamin - 0.3 mg