Navy bean soup 2

Yield: 1 servings

Measure Ingredient
1 cup Dried navy beans, soaked overnight in water to cover
1 each Bay leaf
4 eaches Cloves
5 eaches Cloves of garlic
1 tablespoon Olive oil
1 medium Onion, finely chopped
2 eaches Ribs celery, finely chopped
3 mediums Carrots, scraped and diced
¬ cup packed fresh parsley
2 cups Chicken/vegetable stock
2 tablespoons Reduced-sodium soy sauce
¬ tsp. freshly ground black pepper
⅛ teaspoon Ground nutmeg
1 each Drain, rinse, and pick over the beans. Place the beans in a

medium-size saucepan. Add the bay leaf. Stick 2 cloves in each of 2 of the whole garlic cloves and add them to the pot. Add water to cover by 2 inches and bring to a boil over medium heat. Boil for 10 minutes, uncovered, then reduce the heat to low and simmer, covered, until the beans are tender, about 1« hours. 2. While the beans are cooking; press or mince the remaining garlic and put it in alarge pot or soup kettle. Add the olive oil and cook over low heat just until the garlic starts to sizzle. Add the onion, celery, carrots and parsley and cook, covered, over low heat until the onion is soft and translucent, 10 to 15 minutes. Stir occasionally and add a little water or stock, if necessary, to prevent scorching. 3. Add the stock, soy sauce, pepper, and nutmeg to the vegetable mixture and simmer for 20 more minutes. Add the cooked beans and simmer 10 more minutes.

Makes about 6 cups From the book: "Cook It Light" by Jeanne Jones AR/95

Submitted By APRIL ROCHE On 01-03-95

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