navy bean soup

[matt]

I was thinking about making the navy bean soup from last year, however, I forgot my list at home and I am at school. Can someone please post the one from last year
thanks Matt

[ElinorC]

Matt,
I'm not sure which bean soup recipe you're talking about. It seems like there are a lot of them. However, here's a favorite of ours that you might like.


* Exported from MasterCook *

Senatorial Bean Soup

1 cup dried navy beans
2 tablespoons margarine
vegetable cooking spray
2 1/2 cups leek -- chopped
2 cups carrot -- sliced
1 cup celery -- thinly sliced
1 cup cooked ham (such as Light & Lean) -- diced
4 cloves garlic -- minced
8 cups water
2 teaspoons chicken-flavored bouillon granules
1 teaspoon beef-flavored bouillon granules
1 teaspoon sage
2 bay leaves


1. Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil. Cook the beans 2 minutes. Remove from heat; cover and let beans stand 1 hour. Drain beans.

2. Melt margarine in pan coated with cooking spray over medium-high heat. Add leek and next 4 ingredients (leek through garlic); sauté 10 minutes. Add beans, 8 cups water, bouillon granules, sage, and bay leaves, and bring to a boil.

3. Cover, reduce heat, and simmer mixture 1 1/2 hours or until beans are very tender. Discard bay leaves. Place half of soup in a blender; process until smooth. Pour puréed mixture into remaining soup in pan, and cook over medium-low heat 30 minutes. Garnish with celery leaves, if desired.

Note: Soup has more flavor if prepared several hours or a day ahead.

Yield: 8 servings (serving size: 1 cup).


Per Serving (excluding unknown items): 172 Calories; 4g Fat (21.8% calories from fat); 10g Protein; 24g Carbohydrate; 8g Dietary Fiber; 8mg Cholesterol; 455mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 3661 0 0 26441 26441 0 0 0