*  Exported from  MasterCook  *
 
                                PEASANT SOUP
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Dried Great Northern beans
    3                    Carrots -- sliced
    3                    Celery ribs -- sliced
    2                    Onions -- chopped
    2                    Garlic cloves -- minced
    2                    Bay leaves
    1      14 1/2 ounce  tomatoes with liquid -- cut up
    1      teaspoon      Dried basil
      1/2  teaspoon      Pepper
    2      tablespoons   Olive oil
 
 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 1-1/2 hours or until the beans are tender.  Discard the bay leaves. 
Add oil and heat through. Yield: 12 servings (3 quarts) Diabetic Exchanges: One
1-cup serving equals 1 vegetable, 1 starch, 1/2 lean meat, 1/2 fat; also 140
calories , 73 mg sodium, 0 cholesterol, 22 gm carbohydrate, 8 gm protein, 3 gm
fat. From Oct/Nov '94 Taste of Home Magazine 
  Formatted for MM by Pegg Seevers 10/05/94
 
 
 
 
 
                    - - - - - - - - - - - - - - - - - -