 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
This hearty vegetable broth soup really satisfies, and it's inexpensive as well.Bertha McClung, Summersville, West Virginia Ingredients:
1 pound dried great northern beans |
6 cups water |
3 carrots, sliced |
3 celery ribs, sliced |
2 medium onions, chopped |
2 garlic cloves, minced |
2 bay leaves |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 teaspoon dried basil |
1/2 teaspoon pepper |
2 tablespoons olive oil |
Directions:
1. Rinse and sort beans. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
2. Drain and rinse, discarding liquid. Return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until the beans are tender.
3. Discard bay leaves. Add oil and heat through. Yield: 12 servings (3 quarts).
|
|