Thursday, March 27, 2014

Creamy Broccoli, Carrot & White Bean Soup

For a quick soup, this one packs a flavorful bite.  It’s a great side soup for lunch or dinner. 

The color is fun too – for March and all things green…. St. Patrick’s Day, or say, March Madness and the Green & White! 

Creamy Broccoli, Carrot & White Bean Soup – Adapted from What Megan’s Making


  • 16 oz. frozen broccoli
  • 3 C shredded carrots
  • 2 T minced onion
  • 1/2 tsp. minced garlic
  • 1 can (15-oz) white beans, drained
  • 3 C chicken stock
  • salt & pepper, to taste
  • Monterrey Jack or Colby Jack Cheese


In a large stockpot, sauté the shredded carrots, onion and garlic in a splash of olive oil. 

After 3-4 minutes, add the 3 C chicken stock and bring to a boil.  Add in the frozen broccoli and cook until tender (~7 minutes). 

Add in the white beans, rinsed and drained, to the simmering soup.  Heat 2-3 more minutes. 

Then, using an immersion blender, blend the soup smooth.  If you don’t have an immersion blender, carefully transfer the soup to your blender in small batches.  Use caution when blending the hot soup because of the steam! 

Serve topped with cheese.


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