Bean Soup With Fresh Herbs
3 tablespoons butter
1 cup onion, chopped
3/4 cup carrot, chopped
5 tablespoons fresh herbs (such as parsley, sage and/or
savory), minced or 2 tablespoons dried herbs, crushed
about 2 3/4 cups canned vegetable broth
2 15 ounces cans kidney beans, rinsed and drained
sour cream
Melt butter in heavy medium sauce pan over medium heat. Add onion, carrot and
4 tablespoons herbs. Saute 2 minutes.
Add 2 cups broth and beans. Bring to a boil. Reduce heat, cover pan and simmer
until carrot is tender, about 15 minutes.
Puree soup in batches in blender until smooth. Return to same pan.
Add enough of remaining 3/4 cup broth to thin to desired consistency.
Bring to a simmer. Season with salt and pepper.
Ladle soup into 2 bowls. Top each with a dollop of sour cream;
sprinkle with 1 tablespoon herbs.
Makes 2 servings.
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