Hearty navy bean soup

8 servings

Ingredients

Quantity Ingredient
2 cups Dry navy beans
6 cups Water or stock
⅛ 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

Directions

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 1½ 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 % ( 8⅘ g ) Carbohydrate 8 % (26.3 g ) Total Fat 2 % (1.34 g Sodium 8 % ( 90 mg ) Cholesterol 0 % (¾ 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 % Recipe by: Zorba's Heart-Healthy Recipe of the Week, (#50-98) Posted to fatfree digest by Kathleen <schuller@...> on Dec 21, 1998, converted by MM_Buster v2.0l.

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