T R A N E L O O C B D E N I A R D V D N I C B A R S N E A L L O W O B R E E T N W N R A B F R E H U S R E E L N R U S R P D O O F O T T K C R D U R I K N E C T G R O L L H I L S N F E D T C H D N L E O R P E E W S E E N N U P T I A B E D S L N T N E L P L A E U R A B E E C T M A T I V B A S A E B O E O A G L U O O H N O D O M N C N N R U L A R Z D P O I L E A R E H A L O T S T N A F E L T C D A N R I O I E G H A R R L L R E H H G E U C C S P E B P E H M E T T I O S E D K N A L R E S S I M M E R E A L O I E O I A E H L E D R K H E E N N E N N T G L R L E T S A T B E A B N T L O D E A E D N L T E N D E R E S H E N D S T R E P P E P U U B O R GARLIC BEAN SOUP (Word Search Version) Printed from COOKS.COM 2 cups chopped onion 1 cup carrots, sliced 1/2 cup celery, sliced 12-14 garlic cloves, peeled, crushed 2 tablespoons olive oil 2 14 oz cans chicken or vegetable broth 2 15 oz cans Great Northern or Garbanzo beans, rinsed, drained salt and pepper, to taste 2 tablespoons fresh parsley, chopped Sauté onions, carrots, celery and garlic in olive oil in a large saucepan for 3-4 minutes. Add broth and beans. Bring to a boil; reduce heat and simmer until vegetables are tender, for about 5-10 minutes. Allow to cool for 5 minutes, then puree in a food processor or blender until smooth. Sprinkle with parsley before serving. |