Hearty Navy Bean & Vegetable Soup with Crispy Tortilla Strips

Navy Vegetable Soup with Tortilla Crisps

YIELD Makes 8 servings

INGREDIENTS

1 cup dried navy beans, sorted and rinsed 3 cups water 1 teaspoon salt, divided 1 pound leeks (about 2), cut into 1/2-inch pieces 3/4 pound unpeeled new potatoes 2 cups sliced mushrooms 1‑1/2 cups thinly sliced carrots 6 cups Vegetable Stock (recipe) 1‑1/2 teaspoons dried thyme leaves 1 bay leaf 1/2 teaspoon black pepper 2 corn tortillas (6-inch diameter) 2 teaspoons olive oil 1/4 teaspoon garlic salt 2 medium tomatoes, seeded and chopped

PREPARATION:

1. Place beans in large saucepan. Add water. Bring to a boil over high heat. Cover and remove from heat. Let stand 30 minutes. Return to a boil over high heat. Reduce heat to low. Cover and simmer 30 minutes; stir in 1/2 teaspoon salt. Cover and simmer 1 hour more; drain.
2. Add leeks, potatoes, mushrooms, carrots, stock, thyme, bay leaf, remaining 1/2 teaspoon salt and pepper to Dutch oven. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 25 minutes. Add beans and cook 5 minutes. Remove bay leaf; discard.
3. Preheat oven to 425°F. Brush tortillas on both sides with oil; sprinkle top of each with garlic salt. Cut into 1/4-inch-wide strips. Arrange on baking sheet; bake 10 to 12 minutes or until crisp. Cool. Ladle soup into shallow soup bowls; sprinkle evenly with chopped tomatoes and tortilla crisps.

This recipe appears in: Soups NUTRITIONAL INFORMATION: Serving Size: 1-1/4 cups soup with about 5 tortilla strips and 1/4 cup chopped tomato Sodium 423 mg Protein 10 g Fiber 10 g Carbohydrate 39 g Saturated Fat 1 g Total Fat 4 g Calories from Fat 15 % Calories 222 DIETARY EXCHANGE: Fat 1 Starch 2-1/2