Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: gaelle19
The Butt Book by Tosca Reno

This robust soup contains protein and complex carbohydrates for a nutritionally balanced main course with staying power. Just add a hearty, whole grain bread and you have an easy, nourishing meal. Take leftovers for lunch.

Ingredients

3 cups Canned navy beans, drained and rinsed

8 cups Low fat, low sodium chicken stock

4 Large potatoes, peeled and cubed

1 Bay leaf

2 tbsp Best quality olive oil

2 cups Diced onion

2 cups Diced celery

2 cups Diced carrots

3 Large cloves garlic, minced

2 Red bell peppers, seeded and diced

1 (48-ounce) can Crushed tomatoes with liquid

Salt and pepper to taste

Preparation

1. In a large soup kettle, bring stock to a boil. Add beans, potatoes and bay leaf. Simmer until tender, about 30 minutes.

2. In a large skillet, heat olive oil. Add onion, celery, carrots and garlic. Sautee until soft. Add to soup.

3. Stir in red bell peppers and tomatoes and simmer for another 15 minutes.

4. Using a hand blender, puree soup until smooth.

5 Season with salt and pepper.

6. Makes 4-6 servings.

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment