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SIX-BEAN SOUP
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Baby limas
1/4 c Small whites
1/4 c Blackeyes
1/4 c Garbanzos
1/4 c Pinks
1/4 c Light red kidney beans
1 t Salt
1 c Chopped onion
1 c Shopped celery
1 Clove garlic, crushed and
-minced
2 tb Butter/margarine
2 Envelopes (2 oz each)
-chicken noodle soup mix
1 c Chopped carrot
1/2 c Chopped green pepper
1/2 c Minced parsley
1/2 Bay leaf, crumbled
1/2 ts Fines herbes
1 c 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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