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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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good for you Ingredients:
2 cup (17 bean & barley soup) dark red kidney beans, garbanzo bean, baby lima beans, black turtle beans, great northern beans, gre |
64 oz chicken broth, low sodium |
1 cup onion, chopped |
1 cup celery, chopped |
1 cup carrot, chopped |
1 cup bell pepper, chopped |
1 tsp. dried basil |
1 clove garlic, crushed |
1 tbsp. olive oil |
1/2 tsp. italian seasoning |
28 (ounce) plum tomatoes, no salt added |
Directions:
1. in large saucepan, cover dried beans with triple their volume of cold water. bring water to a boil, then lower heat and cool uncovered beans over moderate for 2 mints. remove pan fore heat and soak beans for 1 hour then rinse and drain.
2. pour4 cups of chicken broth into large put with the beans, in a separate pan, cook onion, carrot, pepper, celery, basil and in olive oil until soft. combine this mixture and remaining ingredient into the beans pot and cover with more broth. simmer for about 1 hour to desired tenderness. salt and pepper to desired taste.
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