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Roasted garlic white bean soup Recipe

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This recipe for Roasted garlic white bean soup, by , is from The Gall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Deborah Gall


2 cups dried white beans

1 large head garlic

2 medium onions, chopped
4 stalks celery, chopped
1-2 carrots, chopped
1-2 bay leafs
3 no-chicken boullion cubes
1 tsp dried sage
1 tsp bacuns
Pinch citric
2 tsp garlic/pepper salt
2-3 tbl nutritional yeast
4 cups water
2 cups ‘milk’ from this book

Cook beans in instapot.

Wrap garlic head in foil and bake for about an hour at 375

Add all other ingredients in large pan. Simmer until vegis are tender.

Add 3/4 of the cooked beans with their liquid to the cook vegis.

Remaining 1/4 beans, squeeze roasted garlic into them, and blend until smooth with immersion blender. Add them to the soup.

Stir to combine.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This soup is vegan, fat free and gluten free.




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