Peasant Soup
Yield
servingsPrep
15 minCook
1 hrsReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
great northern beans
dried |
|
| 3 | each |
carrots
sliced |
|
| 3 | each |
celery stalks
sliced |
|
| 2 | each |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | each |
bay leaves
|
*
|
| 14 ½ | ounce |
tomatoes, canned
with liquid, cut up |
|
| 1 | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
great northern beans
dried |
|
| 3 | each |
carrots
sliced |
|
| 3 | each |
celery stalks
sliced |
|
| 2 | each |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | each |
bay leaves
|
*
|
| 419.1 | ml/g |
tomatoes, canned
with liquid, cut up |
|
| 5 | ml |
basil
dried |
*
|
| 2.5 | ml |
black pepper
|
|
| 3E+1 | ml |
olive oil
|
|
Directions
Place the beans in a Dutch oven and cover with water; bring to a boil.
Boil for 2 minutes.
Remove from heat; cover and let stand for 1 hour.
Drain and rinse beans; 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 for 1½ hours or until the beans are done.
