Christie brinkley's vegetarian white bean soup

Yield: 6 servings

Measure Ingredient
1 cup Uncooked dry navy beans;
2 tablespoons Olive oil;
1 medium Onion; chopped
3 cloves Garlic; minced
3 mediums Baking potatoes; cut into 1/2\" Cubes
2 larges Carrots; sliced
1 \N Stalk celery; chopped
1½ cup Cabbage; sliced
1 tablespoon Fresh parsley; finely chopped
2 teaspoons Bouillon cube; vegetable flavor and instant
1 \N Bay leaf;
6 cups To 8 cups of water

Soak beans for 20 minutes in enough lukewarm water to cover. Heat oil in Dutch oven over medium heat until hot. Add onion and garlic; cook and stir until tender. Drain beans. Add beans potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven; mix well. Bring to a boil. Reduce heat; simmer 1 to 1-¼ hours or until beans are tender if necessary, add additional water during cooking for desired consistency. If desired, salt to taste. 6 (1 -½ cups) servings NOTE: Will use a 17 kind beans mixture with barely in place the white navy beans which can be found at Trader Joe's stores in California.

Food Exchanges per serving: 3 STARCH EXCHANGES + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 300; TOTAL FAT: 5g; SUGARS: 4g; CHOL: 0mg; SOD: 470; PRO: 11g; ^^^^^^^ Source: Pillsbury Fast and Healthy Magazine, Sept/Oct 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master Submitted By NANCY O'BRION On 09-08-95

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