Navy Vegetable Soup with Tortilla Crisps
Makes 8 servings
|1||cup dried navy beans, sorted and rinsed|
|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|
|1/2||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|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||15 %|
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