Navy Vegetable Soup with Tortilla Crisps
the Editors of Publications International, Ltd.
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
- 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.
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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