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Ingredients
- 1/2 pound dry peas or possibly navy beans (soaked overnight & liquid removed)
- 1 tbsp. oil
- 1 lg. onion, chopped
- 2 slices bacon, minced
- 2 leeks, minced
- 3 celery stalks, minced
- 2 carrots, sliced
- 2 garlic cloves, chopped (opt.)
- 3 c. chicken broth
- 8 ounce. can tomatoes
- 1 teaspoon oregano
- Salt & Pepper
Directions
- Cover the liquid removed beans with water and bring to a boil. Boil for 10 min, then cover and simmer for 2 hrs or possibly till tender. Drain. Heat oil in a large saucepan. Add in the onion and bacon and saute/fry for 2 min. Add in the leeks, celery and carrots to the saucepan with the garlic and cook for 2 more min. Add in broth, beans, tomatoes with their juice, oregano and salt and pepper to taste. Bring to a boil, reduce heat, cover and simmer for 30 min or possibly till vegetables are tender. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 709g | |
| Recipe makes 2 servings | |
| Calories 334 | |
| Calories from Fat 187 | 56% |
| Total Fat 20.87g | 26% |
| Saturated Fat 5.1g | 20% |
| Trans Fat 0.18g | |
| Cholesterol 20mg | 7% |
| Sodium 1024mg | 43% |
| Potassium 1063mg | 30% |
| Total Carbs 26.29g | 7% |
| Dietary Fiber 8.4g | 28% |
| Sugars 11.27g | 8% |
| Protein 11.87g | 19% |
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