Show-Me-State Vegetable-Bean Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 pound dried navy beans |
8 cups water |
1/2 cup dry red wine |
2 teaspoons dried basil |
1 1/2 teaspoons salt |
1 teaspoon dried marjoram |
1/4 teaspoon pepper |
2 cups chopped onion |
2 cups sliced zucchini |
1 cup chopped celery |
1 cup chopped red bell pepper |
1 cup sliced carrot |
6 garlic cloves, minced |
1 (6-ounce) can tomato paste |
1/3 cup grated fresh romano cheese |
Directions:
1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes. Remove from heat; cover and let stand 1 hour.
2. Drain beans; return to pan. Add 8 cups water and next 5 ingredients (water through pepper); bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Add onion and next 5 ingredients (onion through garlic); simmer, uncovered, 50 minutes or until vegetables are tender. Stir in tomato paste; cook an additional 10 minutes. Ladle soup into bowls, and sprinkle with cheese.
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