Six-bean soup

Yield: 1 servings

Measure Ingredient
¼ cup Baby limas
¼ cup Small whites
¼ cup Blackeyes
¼ cup Garbanzos
¼ cup Pinks
¼ cup Light red kidney beans
1 teaspoon Salt
1 cup Chopped onion
1 cup Shopped celery
1 \N Clove garlic, crushed and minced
2 tablespoons Butter/margarine
2 \N Envelopes (2 oz each) chicken noodle soup mix
1 cup Chopped carrot
½ cup Chopped green pepper
½ cup Minced parsley
½ \N Bay leaf, crumbled
½ teaspoon Fines herbes
1 cup Fresh or canned tomatoes, chopped

Grated Parmesan cheese

Sort, rinse and soak beans by preferred method (described below). To maintain color integrity, soak white and colored beans separately.

Drain. Cook onion, celery, carrot, green pepper, parsley and garlic in butter until soft. Combine cooked vegetables with soup mix, 2 quarts water, bay leaf, fines herbes and soaked beans. Simmer, covered, about 1 hour to desired tenderness. Add tomatoes. Serve hot, sprinkled with cheese.

Makes 1 gallon or about 16 1-cup servings.

Posted by Shelley Rodgers. Courtesy of Fred Peters.

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