 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
My mother truly is an amazing cook! I only hope someday to cook as good as she does. She has that special touch moms have. Ingredients:
1 (16 ounce) bag goya 16 beans |
5 cups low sodium chicken broth |
6 cups water |
1/4 cup extra virgin olive oil |
1/3 cup of finely chopped fresh parsley |
3 sprigs fresh rosemary, finely chopped |
6 -8 garlic cloves, sliced in half |
1 tablespoon crushed red pepper flakes |
2 tablespoons vegeta |
1 tablespoon garlic powder |
1 teaspoon thyme |
salt and pepper |
1 bay leaf |
Directions:
1. Wash the beans thouroughly and drain. Add the beans to a large stock pot. Add the garlic, rosemary, parsley and thyme. Add the stock and water, bay leaf, vegeta, garlic powder, salt and pepper. Stir all ingredients. Cover and bring to a boil. Add olive oil and stir well. Lower heat to medium. Keep covered and cook for approx 1 1/2-2 hours. Stir every 15 minutes or so. (You can cream the soup with an immersion blender or in your blender if you desire) Serve immediately with a peice of hearty bread.
2. Read more at: /members/subm/editr2?oc=linkback.
|
|