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| Home -> [Kids, Soups & Stews, Vegetables] -> [Speckled soup Recipe] |
Speckled soup
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Kids, Soups & Stews, Vegetables |
Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | White beans | | 4
| cup | Water or stock | | 2
| | Cloves garlic, minced | | 2
| | Stalks celery, chopped | | 2
| | Carrots, chopped | | 1
| | Onion, chopped | | 2
| tbsp | Olive oil | | 1
| tbsp | Dried basil | | 1/2
| lbs | Green beans in 1" pieces, or | | 1/2
| lbs | Zucchini, sliced in | | | -half-moons | | 2
| tbsp | Lemon juice | | 3/4
| tsp | Salt |
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Procedures:
| 1 | From "meals without squeals" by christine berman & jacki fromer. | | 2 | Pepper to taste Soak beans in water to cover by 2" overnight. | | 3 | Drain in the morning. | | 4 | Saute garlic, onion, celery, and carrots in oil for about 10 min. Add soaked beans and the 4 c water or stock. | | 5 | Simmer until beans are tender, about 45 min. Add basil and green beans or zucchini and simmer another 30 min or so, until tender. | | 6 | Before serving, stir in lemon juice, salt and pepper. | | 7 | Serves 8 preschool or 6 school-age children 1 meat alternative |
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