See Also: Navy Vegetable Soup with Tortilla Crisps(recipes)
Navy Bean Soup(recipes)
Ham and Navy Bean Soup(recipes)
Tortilla Soup(recipes)
Chicken & Vegetable Tortilla Roll-Ups(recipes)
Mexican Tortilla Soup(recipes)
Tortilla Soup with Grouper(recipes)
Vegetable Soup(recipes)
Vegetable Medley Soup(recipes)
Rustic Vegetable Soup(recipes)

Navy Vegetable Soup with Tortilla Crisps (recipes)


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.