Navy Vegetable Soup With Tortilla Crisps

Recipe Ingredients

1 cup	160g / 5.6oz	Dried navy beans - sorted, rinsed
3 cups	711ml	Water
1 teaspoon	5ml	Salt - divided
1 lb	454g / 16oz	Leeks - (abt 2) - cut 1/2" pieces
3/4 lb	340g / 11oz	Unpeeled new potatoes
2 cups	474ml	Sliced button mushrooms
1 1/2 cups	165g / 5.8oz	Thinly-sliced carrots
6 cups	1422ml	Vegetable Stock - (see below)
1 1/2 teaspoons	7.5ml	Dried thyme leaves
1		Bay leaf
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2		Corn tortillas - (6" dia)
2 teaspoons	10ml	Olive oil
1/4 teaspoon	1.3ml	Garlic salt
2 teaspoons	10ml	Tomatoes - seeded, chopped (medium)
		Vegetable Stock
2		Onions (medium)
2 tablespoons	30ml	Vegetable oil
2		Leeks - cleaned
3		Celery ribs - cut 2" pieces
8 cups	1896ml	Cold water
6 cups	660g / 23oz	Carrots - cut 1" pieces (medium)
1		Turnip - (optional), peeled,
		And cut into chunks
2		Garlic cloves - peeled, crushed
4		Parsley sprigs
1 teaspoon	5ml	Dried thyme leaves - crushed
2		Bay leaves

Recipe Instructions

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.

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 bean mixture and cook 5 minutes. Remove bay leaf; discard.

Preheat oven to 425 degrees. 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 tomato and tortilla crisps.

For the Vegetable Stock: Trim tops and roots from onions, leaving most of dried outer skin intact; cut into wedges.

Heat oil in stockpot or 5-quart Dutch oven over medium-high heat until hot. Add onions, leeks and celery; cook and stir 5 minutes or until vegetables are limp but not brown.

Add water, carrots, turnip, garlic, parsley, thyme, pepper and bay leaves. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1 1/2 hours.

Remove from heat. Cool slightly and strain through large sieve or colander to remove vegetables and herbs. Press vegetables lightly with slotted spoon to remove excess liquid; discard vegetables.

Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in batches in freezer containers for several months. (Makes about 7 cups stock)

This recipe yields 8 (1 1/4-cup) servings.

Exchanges Per Serving: 2 1/2 Starch, 1 Fat.

Nutrition Facts: Calories 222; Calories from Fat 15%; Total Fat 4g; Saturated Fat 1g; Protein 10g; Carbohydrates 39g; Cholesterol 0mg; Sodium 423mg; Dietary Fiber 10g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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