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!
I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.
When searching in the categories below, don't forget to click on "older posts" at the bottom right of the screen after scrolling through them to see more recipes in that category.
*I have recently added a $ label to show that I've calculated the price of the recipe. All prices include 3% food tax.*