 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This recipe is from the February 2006 Quick Cooking magazine. Definitely a C.O.R.N worthy consideration as the vegetable ingredients call for 1/2 cup. I found that about 1 carrot, 1 stalk of celery, 1 potato, 1/2 onion all about equal 1/2 cup so I will use that as a reference in the future. Another thing I did was instead of opening a can of chicken broth, I used chicken bouillon granules and just added 2 3/4 cups of water. I can see this recipe being used for school lunches in a thermos or take to work lunches in cold weather. It's fast to make so it's perfect for supper on a snowy day with some hot bread. Ingredients:
1/2 cup chopped onion |
1/2 cup sliced celery |
1/2 cup sliced carrot |
1/2 teaspoon minced garlic |
1 tablespoon olive oil |
2 cups water |
1 (15 1/2 ounce) can great northern beans, rinsed and drained |
3/4 cup chicken broth |
3/4 cup stewed tomatoes |
1/2 cup cubed peeled potato |
1/2 cup frozen cut green beans |
1 bay leaf |
1/2 teaspoon salt (optional) |
1/3 teaspoon pepper |
Directions:
1. In a large saucepan, sauté onion, celery, carrot and garlic until tender.
2. Stir in remaining ingredients.
3. Bring to a boil.
4. Reduce heat; simmer uncovered for 15 minutes or until heated through and potatoes are tender.
5. Discard bay leaf.
|
|