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Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
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
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 |
This recipe appears in:
Soups
