1 tbsp vegetable oil
1 cup onion, chopped
2 garlic cloves, chopped
4 cup broccoli, coarsely chopped
2 1/2 cup chicken stock
1 potato, peeled and diced
1 cup canned white pea beans [navy] drain, ed
1 1/2 cup light cheddar, shredded
1 cup 1% milk
1/4 tsp salt
1/4 tsp pepper
Directions
For non-dairy version, omit the cheese and milk; add enough water to
thin soup.
In large heavy saucepan, heat oil over medium heat; cook onion and
garlic, stirring, for about 3 minutes or until softened. Add
broccoli, stock, potato and beans; bring to boil.k Reduce heat;
simmer, covered, for about 20 minutes or until vegetables are
softened.
In food processor or blender, pure to desired consistency; return to
saucepan. Stir in half of the cheese, along with milk, salt and
pepper; cook over medium-low heat, stirring, just until cheese is
melted.
Lable soup into bowls; sprinkle with remaining cheese.
Per serving: about 225 calories, 17 g Protein, 9 g fat, 20 g
carbohydrate high source fibre, excellent source calcium
Source: Canadian Living magazine Jan 95 Presented in article by Carol
Ferguson: "Health & Well-Fare: Calcium: Are You Getting Enough?"
[-=PAM=-] PA_Meadows@msn.com
Servings: 6 servings
Calcium-Rich: Broccoli Bean Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Soup; Vegetable
The History of Recipes
We can trace the history of meal recipes far back into history, certainly as far back as ancient Egypt, and possibly even further. Interesting though that maybe, in the main part, these old cook books were just basic pictorial recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to experts is a collection of tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. As we move into The time of the romans 25BC a man called Apicius assembled some documents which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into starters, entrees and dessert, something we still use today. This early Roman chef describes how the ancient Romans made use of a good variety of aromatic flavours, including a few you will know like bay, rue and asafoetida. Closer to modern times, there are a couple of interesting cookery books published in the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they are nothing to do with the indian food that is familiar to us all today, but instead accounts of the types of meals on the menus of the rich and wealthy people of that period. Later, in the 15th century, the Crusaders brought back many new foods and spices from Arab countries, including spices like coriander, basil and rosemary. These new herbs and spices led to a surge in recipe manuscripts, most of which are kept safe in private libraries. Like it or not, the introduction of TV brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Calcium Rich_ Broccoli Bean Soup recipe.
