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POTATO, VEGETABLE, AND BEAN SOUP
Ingredients
1
1
5
2
1
4
1
3
2
2
c.
/2
Navy beans
Spanish onion
Cloves garlic
Quarts spring water
Sliced carrots
Sprigs parsley (minced)
Stalk celery
Medium potatoes (1/2" cubes)
Zucchini squash (thick slices)
Fresh string beans
1/2
1/2 c.
c.
c.
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.
2.
3.
Cook the first four ingredients until the beans are tender.
Blend beans and juice into a thick stock.
Add all remaining ingredients and simmer until vegetables are barely
tender.
Makes 20 large servings.
1
26
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