Christie brinkley's vegetarian white bean soup
6 servings
Ingredients
| Quantity | 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 | Stalk celery; chopped | |
| 1½ | cup | Cabbage; sliced |
| 1 | tablespoon | Fresh parsley; finely chopped |
| 2 | teaspoons | Bouillon cube; vegetable flavor and instant |
| 1 | Bay leaf; | |
| 6 | cups | To 8 cups of water |
Directions
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