Carrot Bean Soup Recipes

CARROT BEAN SOUP

This is a simple, delicious, pureed soup. You can reduce prep time by using frozen carrots and onions. This was adapted from a recipe out of Jane Brody's "Good Food Book." I made some changes so it was easier to make and more in keeping with a Nutritarian eating style.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).

Provided by Anne Sainz

Categories Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Carrot Bean Soup image

Steps:

Put all ingredients in a large saucepan (at least 3 quarts).
Bring soup to a boil, stirring frequently to prevent burning on the bottom.
Reduce heat and simmer, stirring occasionally, until the vegetables are soft, about 30 minutes.
Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

Nutrition Facts : Calories 187.7, Fat 0.7, SaturatedFat 0.1, Sodium 98.9, Carbohydrate 37.9, Fiber 9.2, Sugar 7.6, Protein 9.4

Ingredients

1 lb carrot, peeled and sliced
1 large onion, chopped
2/3 cup celery, sliced (2 or 3 stalks)
2 garlic cloves, sliced
1 (15 ounce) can low-sodium small white beans, rinsed and drained
2 (15 ounce) cans low sodium vegetable broth

CREAMY CURRIED CARROT & BUTTER BEAN SOUP

A smooth blended vegetable soup with Indian spice to leave simmering for hours - perfect for feeding a crowd

Provided by Good Food team

Categories Lunch, Soup

Time 1h25m

Number Of Ingredients 11

Creamy curried carrot & butter bean soup image

Steps:

Put the oil and onions in the biggest saucepan or casserole you have and soften for 10 mins. Stir in the spices and cook for 2 mins, then add the sliced carrots with half the beans and the vegetable stock. Bring to a simmer, then cover and cook for 15-20 mins until the carrots are tender.
Whizz the soup to a purée with a hand blender, or purée in batches in a blender or food processor. Tip it back into the pan (pour it through a sieve or a colander if you like), and stir in the remaining beans and grated carrot with 500ml hot water. Bring back to a simmer, then cover and cook gently for 10 mins.
Stir in the milk and season to taste, then keep on a very gentle heat until needed. If you like, snip a few chives over and serve with crusty bread.

Nutrition Facts : Calories 254 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium

Ingredients

2 tbsp sunflower oil
2 onions , chopped
1 tsp turmeric
1 tsp ground ginger
1 tbsp ground coriander
1 tbsp medium curry powder
1 ¼kg carrot , 1kg/2lb 4oz roughly sliced, rest coarsely grated
3 x 400g cans butter beans , drained and rinsed
1.2l vegetable stock
400ml whole milk
snipped chives , if you like, to serve, plus 2 crusty loaves

WHITE BEAN SOUP WITH CARROTS

Make and share this White Bean Soup With Carrots recipe from Food.com.

Provided by CJAY8248

Categories Easy

Time P2DT10m

Yield 1 pot of soup, 6-8 serving(s)

Number Of Ingredients 8

White Bean Soup With Carrots image

Steps:

Place the beans in a large saucepan and generously cover with water. Bring to a boil. Boil about 2 minutes, then remove from heat. Allow to soak for at least 1 hour or overnight. Drain the beans, rinse thoroughly under cold water, then drain the beans again. In a 4 quart saucepan, heat the oil over moderate heat. Add onion and garlic and about 2 Tblsp. of stock, and saute about 5 minutes, until softened but not browned. Add carrots and sage and saute stirring, about 2 minutes longer. Add the soaked beans and the remaining stock and bring to a boil. Simmer the soup, partially covered and stirring occasionally, about 1 1/2 hours, until the beans are quite tender. Remove the soup from the heat. Transfer about 1 1/2 cups of the beans to a blender or food processor and puree until smooth. Add about 1/2 cup of the liquid and process to combine. Return puree to the soup and season with salt and pepper. Return the soup to the heat and simmer about 3 minutes longer. Sprinkle with fresh basil.

Ingredients

2 cups dried white beans (great northern or navy)
1 tablespoon olive oil
1 large onion, sliced
6 garlic cloves, coarsely chopped
6 cups vegetable stock
2 large carrots, sliced
1 tablespoon chopped fresh sage (or 1/2 tsp. dried sage)
salt and pepper

CARROT, BEAN AND CABBAGE SOUP

This was inspired by the "Carrot, Potato and Cabbage Soup" recipe on AllRecipes.com. I've made some substitutions and additions so it is more in keeping with a Nutritarian eating style.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).

Provided by Anne Sainz

Categories Greens

Time 55m

Yield 12 cups, 8 serving(s)

Number Of Ingredients 11

Carrot, Bean and Cabbage Soup image

Steps:

Combine all ingredients in a large pot (at least 5 quarts).
Bring soup to a boil, stirring several times so bottom doesn't burn.
Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
If desired, puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

Nutrition Facts : Calories 33.5, Fat 0.2, Sodium 31.7, Carbohydrate 7.6, Fiber 2.2, Sugar 3.6, Protein 1.3

Ingredients

4 large carrots, sliced and rough chopped
1 large onion, chopped
3 garlic cloves, minced (can slice if you will puree soup later)
4 mushrooms, sliced
1/4 head cabbage, thinly sliced, then strips cut in 2 inch pieces (1/2 head if small)
1 (15 ounce) can reduced-sodium navy beans, drained and rinsed (or other low-sodium white beans)
3 (15 ounce) cans low sodium vegetable broth
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 teaspoon dried parsley
1/8 teaspoon fresh ground pepper

More about "carrot bean soup recipes"

CREAMY CARROT AND WHITE BEAN SOUP - PACIFIC FOODS

Web Dec 01, 2022 Add carrots, white beans, vegetable broth, salt and pepper. Bring soup to a boil, cover with a lid, reduce to a simmer, and cook for …
From pacificfoods.com
Servings 4
Total Time 35 mins
Estimated Reading Time 40 secs
Calories 345 per serving

Add olive oil to a large pot over medium heat. Add onions and saute until translucent, about 3-5 minutes. Stir in garlic and ginger and saute for 3 minutes.
Add carrots, white beans, vegetable broth, salt and pepper. Bring soup to a boil, cover with a lid, reduce to a simmer, and cook for 20-25 minutes, or until carrots are fork tender.
Using an immersion blender, or carefully transferring the soup to a high-speed blender, blend the soup until thick and pureed.

Carrot Bean Soup Recipes

CARROT BEAN SOUP

CREAMY CURRIED CARROT & BUTTER BEAN SOUP

A smooth blended vegetable soup with Indian spice to leave simmering for hours - perfect for feeding a crowd

WHITE BEAN SOUP WITH CARROTS

Make and share this White Bean Soup With Carrots recipe from Food.com.

CARROT, BEAN AND CABBAGE SOUP

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