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Navy Vegetable Soup with Tortilla Crisps
Navy Vegetable Soup with Tortilla Crisps
Yield: Makes 8 servings
Ingredients:
1cup dried navy beans, sorted and rinsed
3cups water
1teaspoon salt, divided
1pound leeks (about 2), cut into 1/2-inch pieces
3/4pound unpeeled new potatoes
2cups sliced mushrooms
1-1/2cups thinly sliced carrots
6cups Vegetable Stock (recipe follows)
1-1/2teaspoons dried thyme leaves
1bay leaf
1/2teaspoon black pepper
2corn tortillas (6-inch diameter)
2teaspoons olive oil
1/4teaspoon garlic salt
2medium 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
Vegetable Stock
Yield: Makes about 7 cups
Ingredients:
2medium onions
2tablespoons vegetable oil
2leeks, cleaned
3stalks celery, cut into 2-inch pieces
8cups cold water
6medium carrots, cut into 1-inch pieces
1turnip, peeled, cut into chunks (optional)
2cloves garlic, peeled and crushed
4sprigs fresh parsley
1teaspoon dried thyme leaves, crushed
2bay leaves
Preparation:
1.Trim tops and roots from onions, leaving most of dried outer skin intact; cut into wedges.2.Heat oil in stockpot or 5-quart Dutch oven over medium-high heat until hot. Add onions, leeks and celery; cook and stir 5 minutes or until vegetables are limp but not brown. Add water, carrots, turnip, garlic, parsley, thyme, pepper and bay leaves. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1-1/2 hours. Remove from heat. Cool slightly and strain through large sieve or colander to remove vegetables and herbs. Press vegetables lightly with slotted spoon to remove excess liquid; discard vegetables.3.Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in batches in freezer containers for several months.
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