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Garlic Bean Soup




Source of Recipe


Angela Lowry


Recipe Introduction


Perfect for the cold and flu season as garlic is a natural antibiotic and boosts the immune system.


List of Ingredients




2 cups chopped onion
1 cup sliced carrot
1/2 cup sliced celery
12-14 medium cloves garlic, peeled, crushed
2 tablespoons olive oil
2 cans (14 1/2 oz) chicken broth or vegetable broth
2 cans (15 oz) Great Northern beans or garbanzo beans,
rinsed, drained
Salt and Pepper, to taste
Finely chopped chives or parsley, optional

Recipe



Saut� onion, carrot, celery and garlic in oil in large saucepan 3 to 4 minutes.

Add chicken broth and beans; heat to boiling reduce
heat and simmer until vegetables are tender, 5 to 8 minutes.

Process soup in food processor or blender until smooth.

Serve in bowls; sprinkle with chives.

TIPS: Frozen onion and prepared chopped garlic can be substituted; also to save preparation time, chopped baby carrots may be used.

Soup can be made 1 to 2 days in advance; refrigerate covered.