Navy Vegetable Soup With Tortilla Crisps
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Navy Vegetable Soup With Tortilla Crisps
Yield: 1 serving
-
1
cup dried navy beans sorted, rinsed
- 3
- 1
-
1
pound leeks - (abt 2) cut ½" pieces
- ¾
- 2
- 1 ½
-
6
cups Vegetable Stock (see below)
- 1 ½
- 1
-
½
teaspoon freshly-ground black pepper
- 2
- 2
- ¼
-
2
medium tomatoes seeded, chopped
- VEGETABLE STOCK:
- 2
- 2
- 2
- 3
- 8
- 6
-
1
turnip (optional), peeled, and cut into chunks
- 2
- 4
-
1
teaspoon dried thyme leaves crushed
- 2
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 ½ teaspoon salt. Cover and simmer 1 hour more; drain.
Add leeks, potatoes, mushrooms, carrots, stock, thyme, bay leaf, remaining ½ teaspoon salt and pepper to Dutch oven. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 25 minutes. Add bean mixture and cook 5 minutes. Remove bay leaf; discard.
Preheat oven to 425 degrees. Brush tortillas on both sides with oil; sprinkle top of each with garlic salt. Cut into ¼-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 tomato and tortilla crisps.
For the Vegetable Stock: Trim tops and roots from onions, leaving most of dried outer skin intact; cut into wedges.
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 ½ 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.
Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in batches in freezer containers for several months. (Makes about 7 cups stock)
This recipe yields 8 (1 ¼-cup) servings.
Exchanges Per Serving: 2 ½ Starch, 1 Fat.
Nutrition Facts: Calories 222; Calories from Fat 15%; Total Fat 4g; Saturated Fat 1g; Protein 10g; Carbohydrates 39g; Cholesterol 0mg; Sodium 423mg; Dietary Fiber 10g.
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