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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Navy Bean Soup

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