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Rainbow blossom's white bean soup
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Categories: Entrees, Soups & Stews, Vegetarian Rating: no rating.
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Ingredients:
1 1/4 cupNavy beans
1 quartWater
1 medOnion, diced
2 ea Garlic cloves, crushed
1 ea Celery rib, diced
1 ea Carrot, diced
1/4 lbsMushrooms, sliced
1 medPotato, diced
2 tbspOlive oil
1/2 tspSavory
1 tspOregano
1 tspSage
1 tspSalt
1/2 tspBlack pepper
1 pinchCayenne pepper
1 1/4 quartVegetable stock
1/2 medSummer squash, dided
Procedures:
1Place beans and water in a large kettle.
2Cook 1 hour.
3While beans are cooking, prepare vegetables.
4in a large skillet, heat olive oil.
5Add onion, garlic, celery, carrot, mushrooms and potato.
6Saute lightly.
7Add to the beans along with herbs, salt and peppers.
8Go light on the herbs at first - you can always add more.
9Add vegetable stock.
10bring soup to a boil, then reduce heat and simmer 1 to 1 ?hours or until beans are tender.
11Add the squash in the last 20 minutes of cooking.
12Adjust seasonings and serve.
13tess krebs/rainbow blossom organic food store/louisville, ky in alice colombo"s 07/29/92 "cook"s corner" column called "white bean soup waits at the end of the rainbow" in "the (louisville, ky) courier-journal." pg.
14CElectronic format by cathy harned.
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