CRAZYCOOKER
New member
Ingredients
4 cups water
1 15 oz can cannellini beans, rinsed and drained
2 1/2 c cabbage, diced
1 small yellow onion, diced
1 c carrots, diced
1 small potato, peeled and diced
2 cloves garlic, minced
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix
1/8 tsp dried basil
1/8 tsp crushed red pepper 1/8 tsp black pepper
Preparation
Prep Time: 30 min.
Cook Time: 25 min.
Bring all ingredients to a boil in a 3 quart saucepan. Reduce heat. Cover and gently boil for 20 to 25 minutes or until vegetables are very tender. Cool slightly. Transfer about half of the mixture to a food processor container. Cover and process until smooth; transfer to a large bowl. Repeat processing remaining soup mixture. Return all of the pureed mixture to the saucepan. Heat until hot. If desired, season to taste with additional black pepper.
Serves: 4-5
4 cups water
1 15 oz can cannellini beans, rinsed and drained
2 1/2 c cabbage, diced
1 small yellow onion, diced
1 c carrots, diced
1 small potato, peeled and diced
2 cloves garlic, minced
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix
1/8 tsp dried basil
1/8 tsp crushed red pepper 1/8 tsp black pepper
Preparation
Prep Time: 30 min.
Cook Time: 25 min.
Bring all ingredients to a boil in a 3 quart saucepan. Reduce heat. Cover and gently boil for 20 to 25 minutes or until vegetables are very tender. Cool slightly. Transfer about half of the mixture to a food processor container. Cover and process until smooth; transfer to a large bowl. Repeat processing remaining soup mixture. Return all of the pureed mixture to the saucepan. Heat until hot. If desired, season to taste with additional black pepper.
Serves: 4-5
