Ingredients:
1 1/3 c (8oz) dried kidney beans
1 qt Water
2 ts Salt
2 tb Veggie broth
3/4 c Chopped onion
1/2 Cu diced carrots
1 c Diced celery
1 ts Marjoram
1 Clove garlic; minced
1 ds Pepper
1 c Claret dry red wine
6 Thin slices lemon for
-garnish
Instructions:
Soak beans overnight. Cook until tender about 1-1/2 hours or 20 minutes in
the quart of water, in a pressure cooker. Puree. Saute onions, garlic,
carrots, and celery until tender. Add beans and their liquid, marjoram,
salt & pepper, and wine. Bring to a boil, then simmer for 5 minutes.
Garnish with the lemon slices. Serves 4 to 6.
Ingredients:
1 1/2 lb Beans, soup
2 c Celery, diced
1/2 c Onion, chopped
1 c Tomato, strained
2 ts Parsley, minced
1/2 c Potato, diced
Salt & pepper
Instructions:
Soak beans overnight in water to cover. In , drain off the water,
add fresh water and cook until almost soft. Wash ham and cover with
water and boil until tender. Skim fat from the broth and add the beans and
other ingredients and cook until potatoes are soft
Ingredients:
2 c Dried beans, soaked
1 Onion, chopped
2 Carrots, peeled & sliced
1 Celery stick, sliced
2 Tomatoes, chopped
1/2 c Olive oil
Bay leaves
1 ts Salt
1 pn Pepper
1 ts Cumin
3 pt Stock
Instructions:
Cook the soaked beans in fresh water for 10 minutes. Drain.
In a soup pot, heat the oil & gently fry the onion. Add the rest of the
vegetables & the seasonings. Stir well & add the beans. Ensure that all
the vegetables are covered with oil & pour in the stock. Allow to simmer
till the beans are cooked & the vegetables are tender.
Bean Soup
Trace
, drain off the water,
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