Lucky me! One of my daughters made this thick and hearty soup and there was enough for me to have seconds…and thirds. She said that despite the many ingredients, it’s easy to make. Simple and delicious soup are perfect for a cold, winter’s day.
Keep warm, hon.
PURÉE of BEAN and VEGETABLE SOUP
1 (15-ounce) can white beans, drained
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can peas and carrots, drained
1 (15-ounce) can sweet corn niblets, drained
1 (15-ounce) can diced tomatoes, drained
2 cups water
1 cup liquid non-dairy creamer
4 Tablespoons olive oil
3 Tablespoons vegetable soup mix or vegetable bouillon
4 frozen crushed garlic cubes or 4 medium garlic cloves
spices to taste (salt, pepper and whatever else you think will add to the flavor)
- Place all ingredients in a blender and purée until smooth, taking care not to overload the blender. Blend in batches if necessary.
- Transfer mixture to a 6-quart stockpot, cover and bring to a simmer over medium heat for 10 minutes or until heated through.
- Add spices and simmer for a few more minutes.
- Serve warm, or refrigerate overnight and serve cold as a bean dip.
Yield: 4-6 servings
Source: Quick and Kosher, Recipes From The Bride who Knew Nothing by Jamie Geller