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Navy Vegetable Soup with Tortilla Crisps


Navy Vegetable Soup with Tortilla Crisps

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
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

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