Source:

Classifications: Soups and Stews

Qty Measure Ingredient

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1 pound dried great northern beans

3 carrots, sliced

3 ribs celery, sliced

2 medium onion, chopped

2 cloves garlic, minced

2 bay leaves

1 14-1/2oz can tomatoes with liquid, cut up

1 teaspoon dried basil

1/2 teaspoon pepper

2 tablespoons olive oil

Instructions: Place the beans in a Dutch oven and cover with water; bring to a boil. Boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; return to Dutch oven. Add 6 cups water, carrots, celery, onions,garlic,by 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).

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup servings 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.

Serves: 12

Food Exchanges: