Rae Udy

RECIPES: Cream of Potato Soup, Navy Bean Soup

By Rae Udy

There is nothing more delicious or satisfying on a cold day than a bowl full of hearty, homemade soup.
Healthy soups can be put together in minutes or set aside to simmer for the day on the stove. Don’t forget the handy crock pot for an almost no-hassle soup.
Cream of Potato Soup is a complete meal when served with crusty whole wheat French bread and a crisp green salad. Rich in calcium and potassium, this soup is always a favorite.
Give thick Navy Bean Soup a special touch by garnishing with low-fat grated soy cheese or whole wheat croutons. High in protein and vitamin A, serve this filling soup as a main dish or as a first course.
These filling, nutritious soups are inexpensive to make and the smell in the kitchen while the soup is cooking is an added bonus.

CREAM OF POTATO SOUP
2 Tablespoons olive oil
1 medium onion, chopped
1 teaspoon paprika
4 cups water
6 large potatoes
2 cups hot skim milk or soy milk
Heat oil in a large soup pot. Saute onion with paprika until clear and tender. Add water and bring to boil. Meanwhile, peel potatoes and slice thin. Add to soup pot when water begins to boil, lower heat and simmer uncovered for twenty minutes. Add hot milk to potatoes, heat but do not allow to boil. Ladle into soup bowls. Top with grated low-fat cheddar cheese or soy cheese and serve hot. Yields six servings.

NAVY BEAN SOUP
1 pound dried navy beans
2 quarts cold water
8 cups water
2 carrots, peeled and sliced
2 potatoes, peeled and cubed
½ (one-half) cup chopped onion
Salt and pepper to taste

Sort and wash beans. Cover with two quarts cold water and let stand overnight. Drain well and cover with eight cups fresh water. Bring to boil, then reduce heat to low and cook uncovered for two hours. Add carrots, potatoes, onions and spices and continue cooking for one hour or until beans are tender and soft. Serve hot with cornbread. Yields eight servings.