Taste of Home
Peasant Soup
TOTAL TIME: Prep: 30 min. + standing Cook: 1-3/4 hours
YIELD: 12 servings (3 quarts).
This hearty vegetable broth soup really satisfies, and it's inexpensive as well.—Bertha McClung, Summersville, West Virginia
Ingredients
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1 pound dried great northern beans
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6 cups water
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3 carrots, sliced
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3 celery ribs, sliced
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2 medium onions, chopped
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2 garlic cloves, minced
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2 bay leaves
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 teaspoon dried basil
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1/2 teaspoon pepper
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2 tablespoons olive oil
Directions
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1.
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.
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2.
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.
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3.
Discard bay leaves. Add oil and heat through.
Nutrition Facts
1 cup: 140 calories, 3g fat (0 saturated fat), 0 cholesterol, 73mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 lean meat, 1/2 fat.
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