4 c chicken broth (2-14oz cans or use 4 c water and 4 bouillon cubes)
2 c coarsely chopped carrots (4 carrots)
2 c cooked white beans (or 8 bean cubes)
1 tsp onion powder (or ¼ onion, chopped)
¼ c dry powdered milk
1 c grated cheddar cheese
1 tsp Mrs. Dash Original or Garlic & Herb
¼ tsp salt
Dash of pepper
Keebler Club crackers, Saltines or bread bowls
Bring broth to a boil in a saucepan. Add carrots, beans and onion. Bring to a boil again. Reduce heat and simmer until carrots are tender, ~25 min. Transfer hot mixture to blender. Add milk and puree until smooth. Return soup to saucepan. Add cheese and stir till melted. Add seasonings. Pour into serving bowls. Serve with crackers.
*This makes a great orange meal during Halloween time!
Tip: I cooked up enough white beans for 3 batches of soup, so divided an onion into the bags and carrots, too. So I'll be ready for 2 more rounds of carrot soup. Yippee!
Jen, I made this soup for dinner tonight (without the crackers, but we had bread:)) and it was a BIG hit. We had some neighbors over and they asked for the recipe. I loved it, they loved it. Thanks again. I always love new food ideas!
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