* Exported from MasterCook *
Serving Size : 10 Preparation Time :0:00
Categories : Beans Main Dish
McDougall MWLP Acceptable Soup
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2 bulbs garlic
1 medium yellow onion -- diced as small as possible
1 cup brown rice -- long-grain
2 bay leaves, whole
2 teaspoons dried thyme
1 teaspoon dried marjoram
2 teaspoons salt
fresh ground black pepper -- to taste
56 ounces crushed tomatoes -- 2, 28-ounce cans
1 1/2 cups cooked navy beans -- rinsed & drained if canned
for 45 minutes, until soft. You should be able to feel it's soft by
pressing with a knife or your finger. Don't burn yourself, though.
for 5-7 minutes, until translucent (Original recipe called for olive oil).
for 2 minutes. Add the crushed tomatoes, then fill the can with water
twice and add (total 56 ounces of water).
the roasted garlic out of its skin and into a small bowl. Use a fork to
mash it into a relatively smooth consistency, then add tot he soup when
the rice is tender.
and continue to simmer until the beans are warmed.
from fat); 7g Protein; 35g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 638mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2
1/2 Vegetable; 0 Fat.
something special. Navy beans add protein and make it a complete
meal. And since this recipe makes so much, it's a perfect
contender for freezing and eating throughout the month. Or, you
can keep it in the fridge to eat throughout the week and forget
that you ever ate anything else. - authors
Use long-grain brown rice, not short-grain, because that kind
doesn't like to cook in broth.
If you don't have any roasted garlic hanging around and don't
intend on making any, then sauté 6 cloves of minced garlic along
with the onion.
I used only 1 can of crushed tomatoes and 1 head of garlic because
that was all I had on hand and it was still super tasty.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0