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Garlic Soup #12

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  • 21 oz Chicken Broth, condensed, defatted, or vegetable stock
  • 16 oz Water, for the broth
  • 1 Head garlic, about 8 cloves
  • 1 lb Frozen broccoli spears
  • 2 1/2 lb Potatoes, peeled & diced
  • 1/4 ts Fresh ground black pepper, or to taste
  • 1 ts Salt, or to taste
  • 15 1/2 oz Canned kidney beans, drained, rinsed


Mix the water and broth in a defatting cup and defat the broth. Pour defatted broth into a large (6 quart) pot. Add the salt and pepper and minced garlic. I use a garlic press. Bring to a simmer.
Cut the broccoli spear stalks into 3/4 inch pieces and add to pot. Save the brocolli florettes for later. Peel and dice (3/4 inch) the potatoes. Add to pot. Simmer 5 minutes.
Add the kidney beans and brocolli florettes to the pot and simmer until desired tenderness is reached.
Per serving: 267 Calories; 1g Fat (3% calories from fat); 13g Protein; 51g Carbohydrate; 0mg Cholesterol; 1434mg Sodium Posted to fatfree digest V97 #001 by Phil Landis <> on Feb 17, 97.