DANA'S NOT PEA SOUP
2 tablespoons butter
1/2 cup onion, chopped (2 ounces)
1/4 cup celery, chopped (1 ounce or 1 small stalk)
1 small carrot, diced (1 1/2 ounces or 1/3 cup)
1 clove garlic, minced
2 14.5 ounce cans green beans, undrained
Salt and pepper, to taste
Pinch sage or poulty seasoning
1 teaspoon chicken bouillon granules
Smoked sausage or ham, optional (not included in the counts)
Sauté the onion, celery, carrot and garlic in the butter in a large pot until tender, about 10 minutes. Add the green beans and their liquid to the pot. Use a stick blender to puree the vegetables. You can leave a few small chunks, if you like. Adjust the seasoning to taste with the remaining ingredients, adding smoked sausage or diced ham, if you like. Simmer about 30 minutes.
Makes 4 servings
Per Serving: 98 Calories; 6g Fat; trace Protein; 11.5g Carbohydrate; 4.5g Dietary Fiber; 7g Net Carbs
This is adapted from Dana Carpender's "Every Calorie Counts", page 462. Dana's carb counts are way off. She states that there would be 4 net carbs per half of the recipe but there would really be about 14 net carbs. Each can of green beans has about 10 net carbs and there are two of them in this recipe plus the other vegetables, etc. In any case, this makes a lot more than just two servings.
Unless you really, really love the flavor of canned green beans, I don't recommend this recipe. I don't, so I tried various ways to doctor it up and it still tasted like canned beans and nothing like split pea soup. I do have to admit that I left out the ham and maybe that was the "secret" ingredient. I was hoping for a quicker way to make a faux pea soup but I guess I'll stick with Lynn's recipe, which really does taste like split pea soup but even better. Needless to say, while the soup is edible, I won't make it again.