Ten bean harvest vegetable soup

Yield: 4 Servings

Measure Ingredient
1 cup Dried beans, assorted
½ ounce Onion bouillon cube, see pantry
1 tablespoon Soy sauce, low sodium
1 teaspoon Vegetable oil
1 tablespoon Mixed vegetables, dried, flaked
\N \N Peppercorns, tri-colored
1 teaspoon Orange peel, minced
16 ounces Canned tomatoes, chopped with liquid
1 large Red new potato
1 \N Stalk leafy rib celery
1 large Carrot
1 large Parsnip
1 medium Sweet potato
1 large Green onion, with 2\" greens
2 tablespoons Chopped fresh cilantro
1 tablespoon Chopped fresh tarragon
½ teaspoon Garlic, roasted
1 teaspoon Chicken bouillon, granules
1 teaspoon Black bean sauce, see pantry
¼ teaspoon Saffron threads
¼ cup Chopped fresh spinach
¼ cup Chopped watercress



PANTRY The Beans -- Use only 1 cup of a ten-bean assortment; such as Anasazi Brothers Cliff Dweller Complete Bean Soup Mix. The mix should have a variety of both beans and peas, the small creamy sort (no kidney beans).

The Cliff Dweller mix included: small navy, black eyed peas, anasazi, small pink, small black, small speckled, baby limas, split peas, red lentils, yellow peas). The bag was unlabeled, so this list is unordered. The Bouillon -- both telma and knorr make 14g onion bouillon cubes. LINK to onion gravy in mastercook. The Black Beans: use the powder, if you can get it. RINSE the beans several times under cold tap water. Put beans into a 4 cup glass measure and add hot water to the 3-½ cup mark. Add 1 teaspoon of vegetable oil; stir well. Allow beans to soak for about 60 to 90 minutes or until the beans have tripled. Rinse under cold water. Heat about 6 cups of water in a stock pot to a boil and add the rinsed beans. Bring just to a boil; reduce the heat to the lowest simmer on a slow burner. Add onion bouillon, soy, vegetable oil, dried vegetable flakes, freshly ground red, green and black to taste, and the orange rind. Cover, slightly ajar and let simmer about hours; removing any foams. Add ingredients -- tomatoes through the saffron. (Adjust seasonings to taste with pepper and/or soy.) Simmer, partially covered, for 60 minutes. Add the chopped greens; stir. Cook about 10 minutes, uncovered. SERVE with cracked wheat dinner roll. Makes 12 cups.

A 3-cup helping has 298 cals, 7⅒% CFF (or 2½ g). Reheats well, but not often. "Makes a very tasty bean soup, aromatic with orange and saffron and herbs." Posted to McRecipe and Elf (Jan 1997).

Posted to Digest eat-lf.v097.n006 Recipe by: Pat Hanneman in Soup Scoop (Jan1997) From: PATh <phannema@...>

Date: Sun, 05 Jan 1997 20:38:52 -0800

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