Navy Vegetable Soup with Tortilla Crisps

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Navy Vegetable Soup with Tortilla Crisps."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/navy-vegetable-soup-with-tortilla-crisps-recipe.htm>  29 August 2008.

Navy Vegetable Soup with Tortilla Crisps Photo
Navy Vegetable Soup with Tortilla Crisps
Yield: Makes 8 servings
Ingredients:
1
cup dried navy beans, sorted and rinsed

3
cups water

1
teaspoon salt, divided

1
pound leeks (about 2), cut into 1/2-inch pieces

3/4
pound unpeeled new potatoes

2
cups sliced mushrooms

1-1/2
cups thinly sliced carrots

6
cups Vegetable Stock (recipe follows)

1-1/2
teaspoons dried thyme leaves

1
bay leaf

1/2
teaspoon black pepper

2
corn tortillas (6-inch diameter)

2
teaspoons olive oil

1/4
teaspoon garlic salt

2
medium tomatoes, seeded and chopped



Preparation:
1.
Place beans in large saucepan. Add water. Bring to a boil over high heat. Cover and remove from heat. Let stand 30 minutes. Return to a boil over high heat. Reduce heat to low. Cover and simmer 30 minutes; stir in 1/2 teaspoon salt. Cover and simmer 1 hour more; drain.

2.
Add leeks, potatoes, mushrooms, carrots, stock, thyme, bay leaf, remaining 1/2 teaspoon salt and pepper to Dutch oven. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 25 minutes. Add beans and cook 5 minutes. Remove bay leaf; discard.

3.
Preheat oven to 425°F. Brush tortillas on both sides with oil; sprinkle top of each with garlic salt. Cut into 1/4-inch-wide strips. Arrange on baking sheet; bake 10 to 12 minutes or until crisp. Cool. Ladle soup into shallow soup bowls; sprinkle evenly with chopped tomatoes and tortilla crisps.



Nutritional Information:
Serving Size: 1-1/4 cups soup with about 5 tortilla strips and 1/4 cup chopped tomato
Sodium 423 mg
Protein 10 g
Fiber 10 g
Carbohydrate 39 g
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 15 %
Calories 222
Dietary Exchange:
Fat 1
Starch 2-1/2


Vegetable Stock

Yield: Makes about 7 cups
Ingredients:
2
medium onions

2
tablespoons vegetable oil

2
leeks, cleaned

3
stalks celery, cut into 2-inch pieces

8
cups cold water

6
medium carrots, cut into 1-inch pieces

1
turnip, peeled, cut into chunks (optional)

2
cloves garlic, peeled and crushed

4
sprigs fresh parsley

1
teaspoon dried thyme leaves, crushed

2
bay leaves



Preparation:
1.
Trim tops and roots from onions, leaving most of dried outer skin intact; cut into wedges.

2.
Heat oil in stockpot or 5-quart Dutch oven over medium-high heat until hot. Add onions, leeks and celery; cook and stir 5 minutes or until vegetables are limp but not brown. Add water, carrots, turnip, garlic, parsley, thyme, pepper and bay leaves. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1-1/2 hours. Remove from heat. Cool slightly and strain through large sieve or colander to remove vegetables and herbs. Press vegetables lightly with slotted spoon to remove excess liquid; discard vegetables.

3.
Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in batches in freezer containers for several months.






This recipe appears in: Broths & Stock