|1 tablespoon||Onion powder|
|1||Clove garlic; minced|
|2 tablespoons||Olive oil|
|½ teaspoon||Fennel seeds|
|5 smalls||Red potatoes; cubed|
|1½ tablespoon||Lemon pepper; dry|
|2 tablespoons||Fresh lemon juice|
|3 cups||Chicken stock|
|3 cups||White beans (1lb. dried; soaked overnight)|
|Chopped parsley; fresh|
This is a variation on Portuguese White Bean Soup found on page 34 of Moosewood Restaurant Cooks at Home cookbook. We had white beans cooking in our crock pot for a few days and my wife Jamie came up with this recipe for the beans. It was delicious.
In a crock pot, combine all ingredients. Set on low. Cook for 10 hrs.
Remove one cup of beans and ½ cup liquid. Mash in blender. Return to soup for slight thickening. Garnish with parsley and serve immediately.
Recipe by: Jamie Johnston
Posted to MC-Recipe Digest V1 #914 by "Eugene Johnston" <ejohnston@...> on Nov 17, 1997
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