Name: Peasant Soup
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 12 servings (3 quarts)
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

This hearty vegetable broth soup really satisfies, and it's inexpensive as well.—Bertha McClung, Summersville, West Virginia

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Peasant Soup

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Yield:12 servings (3 quarts)

Prep:30 min

Cook:1 hour 45 min

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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

Text Ingredients

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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.

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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