Date: Mon, 21 Dec 1998 03:10:28 -0800
From: Kathleen (schuller@ix.netcom.com)
Last night I made this soup. I used older beans and they took forever to
cook.
* Exported from MasterCook *
Hearty Navy Bean Soup
Recipe By : Zorba's Heart-Healthy Recipe of the Week, (#50-98)
Serving Size : 8 Preparation Time :0:00
Categories : Beans And Legumes Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups dry navy beans
6 cups Water or stock
1/8 teaspoon baking soda
1 potato -- grated
1 bay leaf
2 garlic cloves -- crushed
1 onion -- chopped
2 celery stalks -- chopped
2 carrots -- chopped
16 ounces tomatoes, canned -- crushed or diced
fresh ground pepper -- to taste
Wash and sort beans. Soak overnight or bring water, beans and baking soda
to a slow boil. Let simmer 2 minutes and soak for one hour. Discard water
and add 6 cups stock. Add potato, bay leaf, and garlic to beans and stock.
Simmer beans for 1 1/2 hours or until nearly done. Add onion, celery and
carrots. Simmer 20 minutes or until tender. Add tomatoes simmer 10
minutes. Season with pepper and serve.
from our listener Tony Daul of San Antonio, TX (serves 6-8)
Nutritional Analysis:
Calories 7 % (140 calories) Protein 17 % ( 8.8 g ) Carbohydrate 8 % (26.3 g
) Total Fat 2 % (1.34 g Sodium 8 % ( 90 mg ) Cholesterol 0 % (0.75 mg )
Calcium 6 % ( 55 mg ) Dietary Fiber 9 % (2.45 g ) Vitamin A 57 % ( 565 RE )
Iron 13 % (2.26 mg ) Vitamin C 46 % ( 28 mg ) Zinc 6 % (0.86 mg )
Calories from Protein: 23 % Carbohydrate: 69 % Fat: 8 %
Converted by MC_Buster.
kwvegan vegan