All-American Vegetarian - White Bean and Yellow Pea Soup

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White Bean and Yellow Pea Soup

 

Recipe By :All-American Vegetarian - Barbara Grunes and Virginia Van Vynckt

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 1/2 cups chopped onions

4 cloves garlic -- minced

1 cup sliced celery

6 cups vegetable stock or 4 cups canned broth

diluted with 2 cups water

1 14 1/2 oz can tomatoes -- chopped and liquid reserved

2 cups dry navy or Great Northern beans

1 1/2 cups dry yellow split peas

1 green or red bell pepper -- seeded and chopped

1/3 cup minced fresh parsley

1 teaspoon dried tarragon

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon ground coriander

1/2 teaspoon salt (omit if using canned broth)

 

Heat oil in a large pot. Add onions, garlic, and celery, and cook over medium

heat, stirring occasionally and covering pot if necessary, until vegetables are

tender, about 5 minutes. Add stock, tomatoes and their liquid, beans, split

peas, parsley, tarragon, oregano, pepper, and coriander.

Bring soup to a boil and boil for 2 minutes. Reduce heat to a simmer. Cover

and simmer for 3 to 3 1/2 hours, stirring occasionally and adding water if soup

becomes too thick. Add salt. Taste and adjust seasonings.

 

 

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Per serving: 58 Calories (kcal); 4g Total Fat; (52% calories from fat); 1g

Protein; 6g Carbohydrate; 0mg Cholesterol; 20mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0