Peasant Bean Soup Recipe
- 1 pound great northern beans, washed and sorted
- 2-1/2 quarts cold water, divided
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 medium onions, chopped
- 1 garlic clove, minced
- 1 can (16 ounces) stewed tomatoes, cut up
- 1 to 2 bay leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1. Soak beans overnight in 2 qts. water. Add remaining water to softened beans and bring to a boil; reduce heat and simmer 30 minutes. Add all remaining ingredients; simmer 60 minutes or until beans are tender. Remove bay leaves before serving. Yield: 8 servings.
1 cup: 263 calories, 5g fat (0 saturated fat), 0 cholesterol, 774mg sodium, 45g carbohydrate (0 sugars, 0 fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1/2 meat, 1/2 fat.