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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Also called Heart Saving Soup. It has asparagus in it. Use white navy beans or kidney beans. Beans need to be soaked ahead of time. Ingredients:
2 cups white beans or 2 cups kidney beans |
8 cups water |
2 onions, chopped |
3 garlic cloves, crushed (optional) |
1 tablespoon olive oil |
3 carrots, chopped |
2 stalks celery, chopped |
1 bunch asparagus, chopped |
10 ounces tomato paste (2 little cans) |
1/2 teaspoon black pepper |
1/2 teaspoon dried oregano leaves |
1 teaspoon salt |
2 tablespoons fresh parsley, chopped (optional) |
Directions:
1. Place the beans in a large saucepan, cover with water and leave to soak overnight. I let them soak 5 hours.
2. Discard the soaking water, rinse the beans and place them in a large soup pot.
3. Place the 8 cups water in the pot, bring the beans to a boil, put the lid on and reduce the heat to simmer.
4. In a large sauce pan saute the onion and garlic in the olive oil for 3 minutes.
5. Add the carrots, celery and asparagus.
6. Saute until the mixture has cooked slightly, aprox 8 minutes.
7. Add the vegetable mixture to the beans, then add all remaining ingreds except the fresh parsley.
8. Simmer on low heat until the beans are soft, about 1 or 2 hours.
9. Stir in the fresh parsley, cook another 2 minutes.
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