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Six Bean Soup
Ingredients
- 1/4 c. each: dry baby limas, small whites, black eyes, garbanzos, pinks and light red kidney
- 1 teaspoon salt
- 1 c. minced onion
- 1 c. minced celery
- 1 c. minced green pepper
- 1/2 c. chopped parsley
- 1 garlic clove, chopped and crushed
- 2 tbsp. butter
- 2 envelopes (2 ounce. each) chicken noodles soup mix
- 1/2 bay leaf
- 1/2 teaspoon fine herbs
- 1 c. fresh or possibly canned tomatoes, minced
- Grated Parmesan cheese
Directions
- Soak beans in water and 1 1/2 tsp. salt. Drain and throw away soak water. Cook onion, celery, carrot, green pepper, parsley and garlic in butter till soft. Combine cooked vegetables with soup mix, 2 qts water, bay leaf, fine herbs and soaked beans.
- Simmer, covered, about 1 hour to desired tenderness. Add in tomatoes. Serve warm. Sprinkle with Parmesan cheese. Makes about 1 gallon. 16 servings of 1 c. each.
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