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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is almost the famous soup that's been served throughout Washington DC ever since the government moved in - good, cheap, filling, hi protien, hi fiber, low fat, low calorie, and pretty much good for you in every way. And did I mention yummy? Ingredients:
1 lb navy beans |
3 oz bacon |
2 oz carrot |
2 oz onion |
2 oz celery |
2 oz bell pepper |
1 oz vegetable juice |
1/8 oz bay leaf |
1/4 oz fresh thyme |
1/4 oz fresh basil |
1 t salt |
1/2 t pepper |
10 c chicken stock |
1 oz potato flakes |
Directions:
1. Soak the beans overnight.
2. Use scisors and snip the bacon into 1 pieces.
3. Using a food processor, puree the bacon, onion, carrot, celery, bell pepper, thyme, and basil until it is a pulp. Put the pulp into a deep stockpot and saute with the salt until turning slightly golden brown and sticking to the bottom of the pan.
4. Add stock and deglase the bottom of the pot, and then add rinsed beans, plus bay leaf and bring to a boil. Reduce heat to med-low, cover, and simmer for 2 hours or until the beans are tender. Remove the bay leaf.
5. Add V-8 vegitable juice, and potato flakes to thicken. Simmer for an additional 20 minutes - then adjust seasoning to taste. Serve with crusty bread.
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