Vegetable-bean soup Recipe - RecipeShip.com

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Vegetable-bean soup

Artist:

_

Categories:

Beans, Soups & Stews, Vegetables

Yield:

8

Rating:

0

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Ingredients:

1	cup	Kidney beans, dried
2		Garlic cloves, pressed
1		Onion, chopped
2		Potato, cut in chunks
1		Carrot, sliced ? thick
2		Zucchini, sliced 1" thick
1/4	lbs	Green beans
2		Leek
1/4	lbs	Cabbage
		(savoy is best)
1/3	cup	Brown rice, long-grain, * se
3		Tomato, cut in wedges
1/4	cup	Parsley sprigs, chopped
1/4	tsp	Celery seed
1/4	tsp	Marjoram
1	tsp	Basil
1	tsp	Oregano

Procedures:

1	Recipe by: mcdougall place beans in pot with 2 quarts of water.
2	Bring to boil, remove from heat and let rest 1 hour.
3	Then add chopped onion, garlic, and simmer for 1 ?hours.
4	Chop potatoes in large chunks; do not peel.
5	Slice carrots ?inch and zucchini 1 inch thick, scrub them, do not peel.
6	Slice leeks and cut beans into 1 inch pieces.
7	Add to soup pot along with seasonings.
8	Simmer for 1 hour longer.
9	Thinly slice cabbage and add to soup along with rice or spaghetti.
10	Simmer another 20 minutes.
11	Add more water if too thick.
12	Add tomato wedges for the last 10 minutes, just before serving.
13	Helpful hints: kidney beans make a good rich broth, but any kind of bean also may be used.
14	Soup freezes well, so make a large batch when you have time and freeze half for use on a budy day.
15	Try using some chopped spinach, instead of the cabbage