Meals Matter

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Contributed By: dawnwalker75
Chauncey - Low Carb Dieting for Dummies

2 carb choices per serving. I often keep a batch of this soup in the freezer for quick weeknight meals. It's an easy one to double and save the leftovers. Twice the results for the same effort - that's my kind of meal.

Ingredients

1 1/2 c. Dried navy beans

Vegetable cooking spray

1 Medium onion, chopped

1/2 c. Chopped carrots

1/2 c. Chopped celery

4 cups Water

1 tbsp. + 1 tsp. chicken flavored bouillion granules

1/8 tsp. Pepper

1 Bay leaf

Preparation

1) Sort and wash the beans; place them in a large bowl. Cover with water 2 inches above the beans; let soak overnight. Drain and rinse the beans, and set aside.

2) Coat a large dutch oven with cooking spray. Place over medium heat until hot. Add the onion, carrots, and celery. Saute until the vegetables are crisp-tender.

3) Add the reserved beans to the vegetable mixture. Stir in the water and remaining ingredients. Bring to a boil. Cover; reduce heat, and simmer 1 hour. Remove and discard the bay leaf. Pour half of the mixture into an electric blender or food processor; process until smooth. Return to the Dutch oven; stir well. Cook over low heat until thoroughly heated.

Cook's Notes

Tip: A stick mixer is a handy tool for this recipe. You can find them at many discount stores that sell small kitchen appliances. You'll save the time on pouring soup back and forth from the blender and have less clean up.

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