Navy Bean Soup
Ingredients
-
1-1/2 cup vegetable broth (homemade or canned)
-
1 can (15oz) navy beans
(or equal amount cooked pre-soaked beans)
-
1 can (15oz) sweetened
tomatoes (or equal amount fresh, simmered, or freshly chopped)
-
1 cup
cooked brown rice
-
2 - 3 scallions
-
1 T oregano
-
1 T butter or olive
oil
-
1 T basil
-
1/4 t turmeric
-
Salt (optional)
Method
- Sauté scallions and herbs.
- Add tomatoes and simmer 10 min.
- Add
pre-cooked beans, rice and broth.
- Simmer 30 min. (more broth may be
needed as beans simmer. Broth should be added while hot, not cold.)
About The
Author
 Linda
Haynes is a schoolteacher, avid gardener, and practicing artist. She
lives in New Hampshire, where she loves to experiment with vegetarian
cooking for her family. This recipe is excerpted with permission from The
Vegetarian Lunchbasket: Over 225 easy, lowfat, nutritious recipes for
the quality-conscious family on the go, by Linda Hayes. ©1999.
Published by New World Library, www.nwlib.com,toll free ordering number 800-972-6657 Ext. 52.
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