 |
|
|
|
 |
|
 |
| |
| Home -> [Soups & Stews, Vegetables] -> [Six-bean soup Recipe] |
Six-bean soup
|
| Artist: |
_ |
Yield: |
1 |
| Categories: |
Soups & Stews, Vegetables |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1/4
| cup | Baby limas | | 1/4
| cup | Small whites | | 1/4
| cup | Blackeyes | | 1/4
| cup | Garbanzos | | 1/4
| cup | Pinks | | 1/4
| cup | Light red kidney beans | | 1
| tsp | Salt | | 1
| cup | Chopped onion | | 1
| cup | Shopped celery | | 1
| | Clove garlic, crushed and | | | -minced | | 2
| tbsp | Butter/margarine | | 2
| | Envelopes (2 oz each) | | | -chicken noodle soup mix | | 1
| cup | Chopped carrot | | 1/2
| cup | Chopped green pepper | | 1/2
| cup | Minced parsley | | 1/2
| | Bay leaf, crumbled | | 1/2
| tsp | Fines herbes | | 1
| cup | Fresh or canned tomatoes | | | -chopped |
|
Procedures:
| 1 | Grated parmesan cheese sort, rinse and soak beans by preferred method (described below). | | 2 | To maintain color integrity, soak white and colored beans separately. | | 3 | Drain. | | 4 | Cook onion, celery, carrot, green pepper, parsley and garlic in butter until soft. | | 5 | Combine cooked vegetables with soup mix, 2 quarts water, bay leaf, fines herbes and soaked beans. | | 6 | Simmer, covered, about 1 hour to desired tenderness. | | 7 | Add tomatoes. | | 8 | Serve hot, sprinkled with cheese. | | 9 | Makes 1 gallon or about 16 1-cup servings |
|
|
|
|
|
|
|
|
|
|
