White Pea Bean & Garden Vegetable Soup

White Pea Bean & Garden Vegetable Soup

Source: ontariobeans.ca

Yield: 4 servings.

Nutrition (For 1 serving)

Protein 14 g;
Carbohydrates 43 g;
Total Dietary Fibre 6 g;
Qty.Ingredient
1 cupdry WHITE PEA BEANS, soaked by quick method directions250 mL
2 tbspvegetable oil25 mL
2large stalks celery & leafy tops, chopped2
2medium onions, chopped2
1clove garlic, minced1
3 cupsliquid (water + bean liquid)750 mL
1/2 tsporegano2 mL
1/2 tspbasil2 mL
3 tbspchicken broth powder or 3 bouillon cubes50 mL
1/8 tsppepper0.5 mL
1/4 cupchopped fresh parsley (optional)50 mL
1can (28 oz./796 mL) tomatoes1
salt to taste

Stovetop Method:
Heat oil in large saucepan; add celery, onion and garlic. Saute 2-3 minutes. Add liquid, quick soaked beans, oregano, basil, chicken broth powder and pepper. Simmer 1-1 1/2 hours or until beans are tender. Add parsley if desired and tomatoes, breaking them up with a fork. Heat 10 minutes over high heat or until hot throughout. Serve with whole wheat bread or rolls.

Microwave Method:
Quick soak beans by microwave method directions. Combine all ingredients except oil, parsley and tomatoes in 3 quart (3 L) casserole. Cover and cook on high 7-10 minutes or until boiling. Stir, reduce to 50% power, cover and cook 20-25 minutes, stirring once, or until beans are tender. Add parsley and tomatoes. Cook on 50% power 10-15 minutes or until hot, stirring once.