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
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
