White Bean and Yellow Pea Soup

from All-American Vegetarian by Barbara Grunes and Virgina Van Vynckt

Yield: 10 servings

Ingredients
2 Tbl olive oil
1 1/2 cups chopped onions
1 cup sliced celery
4 cloves garlic, minced
6 cups vegetable stock
1 can (14.5 oz) chopped tomatoes
2 cups dry navy beans, soaked
2 cups dry yellow split peas
1 bell pepper, seeded and chopped
1 cup minced fresh parsley - (divided)
1 Tbl minced fresh sage
1 tsp dried tarragon
1 tsp ground coriander
Salt and pepper to taste

Heat oil in large pot. Add onions and celery and cook over medium heat, stirring occasionally and covering pot if necessary, until vegetables are tender, about 5 minutes. Stir in garlic, cook 1 minute. Add stock, tomatoes and their liquid, beans, split peas, bell pepper, 1/2 cup parsley, sage, tarragon, coriander. Bring soup to a boil and boil for 2 minutes. Reduce heat to a simmer. Cover and simmer, stirring occasionally and adding water is soup becomes too thick. Cook for about 2 hours, until the split peas melt into the soup and the beans are tender. Add salt. Taste and adjust seasonings. Stir in 1/2 cup parsley or use to garnish individual bowls.

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This bean soup was simple and tasty. The rest of this soup is in my freezer, and is slowly getting eaten up on foggy days.


Nutritional facts per serving (daily value): Calories 214kcal; Protein 12g (24%); Total Fat 4g (6%)(Sat. 0g (2%)); Chol. 0mg (0%); Carb. 35g (12%); Fiber 13g (53%); Sugars 6g; Calcium 97mg (10%); Iron 3mg (19%)

Cost Analysis
2 tbl olive oil - $0.44
1.5 cups onion - $1.42
4 cloves garlic - $0.19
1 cup celery - $0.47
1 cube bouillon - $0.67
1 can tomatoes - $1.59
2 cups flageolet beans* - $3.56
2 cups split peas $0.84 - $0.84
1 red bell pepper - $1.62
1 cup parsley - $0.33
1 tbl fresh sage - $0.09
1/2 tsp tarragon - $0.02 (est)
1/2 tsp corriander - $0.02 (est)
Total recipe cost: $11.25
Price per serving: $1.13

* I substituted flageolet beans for navy beans just for fun – and because they are quicker cooking. But in large quantities the navy beans are the way to go - the cost per bowl is well under $1! Who said organic cooking has to be expensive?