Monday, November 28, 2011
Vegetable soup is a good way to clear out the crisper while making something healthy. Feel free to adjust to your own tastes. For example, subbing in a russet potato for the parsnips. I had a cold and just wanted something hot and good for me.
1 C dried Navy beans
1 yellow onion, minced
4 celery stalks, chopped into bite-sized pieces
4 medium carrots, peeled and chopped into bite-sized pieces
1 lb parsnips, peeled and chopped into bite-sized pieces
2 C fresh green beans, ends snapped, cut into 1" pieces
1 large (28 oz) can diced tomatoes
1 Tb olive oil
1 bay leaf
salt and pepper to taste
1. Sort Navy beans, rinse, and soak overnight in cold water. Drain. In a medium saucepan, cover beans with water two inches deep. Bring to a boil, then reduce to a simmer. Cook for 2 hours.
2. In a large soup pot, sauté onion in oil until soft. Add 3 C water, celery, carrots, parsnips, green beans, and bay leaf. Drain beans and add to pot. Bring to a boil, then simmer for 30 minutes.
3. Add canned tomatoes with their juice and bring back up to a simmer. Stir, taste, and add salt and pepper as necessary. Discard bay leaf before serving.
Difficulty rating π