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Black And White Bean Soup
Yield: 8
Ingredients
8 oz dried black beans; uncooked 1 (1 heaping cup) 8 oz dried great northern beans; -uncooked 1 (1 heaping cup) 2 tb olive oil plus 2 ts olive oil 4 garlic cloves 1 c chopped leeks; white part -only 1 c chopped carrots 1 c chopped onions 1 c chopped celery 7 c water 1 1/2 ts dried oregano 1/2 ts dried thyme 1 pn ground cloves; 1/16 teaspoon 1 bay leaf
Instructions
If you love thick soups, this one's for you. It's hearty and rich and full of flavor.
Soak beans, using one of the following methods:
Overnight method--Place beans into 2 separate bowls and add enough water to cover beans by 3 inches. Soak overnight. Drain.
Quick soak--Place beans in 2 separate pots and add enough water to cover beans by 3 inches. Bring to a boil over medium heat. Boil 2 minutes. Remove from heat, cover, and let stand 1 hour. Drain.
Heat oil in a large saucepan over medium heat. Add garlic, leeks, carrots, onions, and celery. Cook 5 minutes, stirring frequently.
Add remaining ingredients and bring to a boil. Cover, reduce heat to low, and simmer 1 1/2 hours. Remove and discard bay leaf.
Remove 3 cups of beans from soup and place in a blender container. Blend until smooth. Stir into soup.
1 cup each serving Each serving provides: 259 calories, 13g protein, 5g fat, 41g carbohydrate, 27mg sodium, 0g cholesterol. 1 vegetable serving, 1 fat serving, 2 1/2 protein servings, 3 additional calories.
Per serving: 230 Calories (kcal); 2g Total Fat; (7% calories from fat); 13g Protein; 42g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
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