Ingredients
1 c. Navy beans 1/2 Spanish onion 5 Cloves garlic 2 1/2 Quarts spring water 1 1/2 c. Sliced carrots 4 Sprigs parsley (minced) 1 Stalk celery 3 Medium potatoes (1/2" cubes) 2 c. Zucchini squash (thick slices) 2 c. Fresh string beans
A most wonderful soup for reducing! A large bowl of this soup has less calories than one slice of bread, yet it is loaded with nutrients.
1. Cook the first four ingredients until the beans are tender.
2. Blend beans and juice into a thick stock.
3. Add all remaining ingredients and simmer until vegetables are barely tender.
Makes 20 large servings.
1 c. Navy beans 1/2 Spanish onion 5 Cloves garlic 2 1/2 Quarts spring water 1 1/2 c. Sliced carrots 4 Sprigs parsley (minced) 1 Stalk celery 3 Medium potatoes (1/2" cubes) 2 c. Zucchini squash (thick slices) 2 c. Fresh string beans
A most wonderful soup for reducing! A large bowl of this soup has less calories than one slice of bread, yet it is loaded with nutrients.
1. Cook the first four ingredients until the beans are tender.
2. Blend beans and juice into a thick stock.
3. Add all remaining ingredients and simmer until vegetables are barely tender.
Makes 20 large servings.
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