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Peasant Soup

Peasant Soup
This hearty vegetable broth soup really satisfies, and it's inexpensive as well.—Bertha McClung, Summersville, West Virginia
12 ServingsPrep: 30 min. + standing Cook: 1-3/4 hours

Ingredients

  • 1 pound dried great northern beans
  • 6 cups water
  • 3 carrots, sliced
  • 3 celery ribs, sliced
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil

Directions

  • Rinse and sort beans. Place beans in a Dutch oven; add water to cover
  • by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat;
  • cover and let stand for 1 to 4 hours or until beans are softened.
  • Drain and rinse, discarding liquid. Return to Dutch oven. Add 6 cups
  • water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil
  • and pepper; bring to a boil. Reduce heat; cover and simmer 1-1/2
  • hours or until the beans are tender.
  • Discard bay leaves. Add oil and heat through. Yield: 12 servings (3
  • quarts).
Nutrition Facts: One 1-cup serving equals 140 calories,
© Taste of Home 2013

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Peasant Soup (continued)

Nutrition Facts: 3 g fat (0 saturated fat), 0 cholesterol, 73 mg sodium, 22 g carbohydrate, 0 fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 lean meat, 1/2 fat.
© Taste of Home 2013