Navy Vegetable Soup with Tortilla Crisps
Yield: Makes 8 servings
Ingredients:
1
cup dried navy beans, sorted and rinsed
1
pound leeks (about 2), cut into 1/2-inch pieces
3/4
pound unpeeled new potatoes
1-1/2
cups thinly sliced carrots
1-1/2
teaspoons dried thyme leaves
1/2
teaspoon black pepper
2
corn tortillas (6-inch diameter)
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 |
This recipe appears in:
Soups