 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
This yummy bean soup has lots of onions, celery, tomatoes and just the right amount of beans. Made in October 2008, it's the best recipe yet. Ingredients:
2 t olive oil |
2 medium onion, diced |
4 stalks celery, diced |
4 cloves garlic, minced |
1 freshly ground pepper |
1 tsp salt |
1/8 tsp cayenne pepper |
1 t beef bouillon |
1 t dried basil |
72 ounces chicken broth |
29 ounce diced tomatoes |
1/8 c lentils (1/4 c dry) |
1/8 c red beans (1/4 c dry) |
1/8 c black beans (1/4 c dry) |
1/8 c navy beans (1/4 c dry) |
1/4 c white beans (1/2 c dry) |
1 tsp paprika |
1 tsp dry mustard |
Directions:
1. Heat olive oil in large soup pan.
2. Add minced garlic.
3. Cook for 2 minutes.
4. Add diced celery and onion.
5. Cook for 5 minutes.
6. Add chicken broth, fresh ground pepper, basil, salt, mustard, beef bouillon & paprika.
7. Rinse beans and add to pan.
8. Add can of mushrooms and liquid.
9. Bring to a boil.
10. Turn back to simmer and simmer for 3 hours.
11. Add diced tomatoes, including juice.
12. Simmer another hour, until beans are tender.
13. Any type of dry beans can be substituted.
|
|