Navy Vegetable Soup with Tortilla Crisps

Makes 8 servings

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

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.
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.
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.

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