Rainbow Blossoms White Bean Soup Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
1 1/4 cup: Navy beans,
1 quart: Water,
1 medium: Onion, diced
2 each: Garlic cloves, crushed
1 each: Celery rib, diced
1 each: Carrot, diced
1/4 lbs: Mushrooms, sliced
1 medium: Potato, diced
2 tbsp: Olive oil,
1/2 tsp: Savory,
1 tsp: Oregano,
1 tsp: Sage,
1 tsp: Salt,
1/2 tsp: Black pepper,
1 pinch: Cayenne pepper,
1 1/4 quart: Vegetable stock,
1/2 medium: Summer squash, dided
Directions:
Place beans and water in a large kettle. Cook 1 hour. While beans are
cooking, prepare vegetables.
In a large skillet, heat olive oil. Add onion, garlic, celery,
carrot, mushrooms and potato. Saute lightly. Add to the beans along
with herbs, salt and peppers. Go light on the herbs at first - you
can always add more. Add vegetable stock.
Bring soup to a boil, then reduce heat and simmer 1 to 1 1/2 hours or
until beans are tender. Add the squash in the last 20 minutes of
cooking. Adjust seasonings and serve.
Tess Krebs/Rainbow Blossom organic food store/Louisville, KY in Alice
Colombos 07/29/92 "Cooks Corner" column called "White Bean Soup
Waits at the End of the Rainbow" in "The (Louisville, KY)
Courier-Journal." Pg. C6. Electronic format by Cathy Harned.
Source from luhu.jp
cooking, prepare vegetables.
In a large skillet, heat olive oil. Add onion, garlic, celery,
carrot, mushrooms and potato. Saute lightly. Add to the beans along
with herbs, salt and peppers. Go light on the herbs at first - you
can always add more. Add vegetable stock.
Bring soup to a boil, then reduce heat and simmer 1 to 1 1/2 hours or
until beans are tender. Add the squash in the last 20 minutes of
cooking. Adjust seasonings and serve.
Tess Krebs/Rainbow Blossom organic food store/Louisville, KY in Alice
Colombos 07/29/92 "Cooks Corner" column called "White Bean Soup
Waits at the End of the Rainbow" in "The (Louisville, KY)
Courier-Journal." Pg. C6. Electronic format by Cathy Harned.
Source from luhu.jp