La Soupe Provencale
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INGREDIENTS 2/3 cup dried pea beans* 6 cups water 4 cups low-sodium beef broth OR 4 (1.1-ounce each) low-sodium beef broth plus    4 cups water 2 cloves garlic, chopped 1 large leek, chopped 1 stalk celery, chopped 1 carrot, sliced 1 (14-1/2-ounce) can low-sodium tomatoes, undrained and broken up 1 bay leaf 1/4 to 1/2 teaspoon crushed red pepper flakes 3/4 teaspoon dried oregano, crumbled 1 strip orange zest, about 2 x 1/2-inches, orange part of rind only *NOTE - Pea beans are a smaller variety of Great Northern beans. Soak the pea beans in 4 cups of the water in a medium-size bowl, covered, at room temperature overnight. Pour off the water. Rinse the pea beans and drain them well. Combine the broth, the remaining 2 cups water and the pea beans in a medium-size saucepan. Bring the mixture to boiling over high heat. Reduce the heat and simmer the pea beans, uncovered, for 1-1/4 hours. Add the garlic, leek, celery, carrot, tomatoes with their liquid, bay leaf, red pepper flakes, oregano, and orange zest. Return the mixture to boiling over medium heat. Cook, uncovered, stirring occasionally, for 30 minutes, or until the pea beans are tender. Serve. Makes 4 servings NUTRIENT VALUE PER SERVING - 233 calories, 14 g protein, 2 g fat, 43 g carbohydrate, 45 mg sodium, 0 mg cholesterol