Six-bean soup

 
                               SIX-BEAN SOUP
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Baby limas
      1/4   c            Small whites
      1/4   c            Blackeyes
      1/4   c            Garbanzos
      1/4   c            Pinks
      1/4   c            Light red kidney beans
    1       t            Salt
    1       c            Chopped onion
    1       c            Shopped celery
    1                    Clove garlic, crushed and
                         -minced
    2       tb           Butter/margarine
    2                    Envelopes (2 oz each)
                         -chicken noodle soup mix
    1       c            Chopped carrot
      1/2   c            Chopped green pepper
      1/2   c            Minced parsley
      1/2                Bay leaf, crumbled
      1/2   ts           Fines herbes
    1       c            Fresh or canned tomatoes,
                         -chopped
 
   Grated Parmesan cheese
   
   Sort, rinse and soak beans by preferred method
   (described below). To maintain color integrity, soak
   white and colored beans separately. Drain. Cook onion,
   celery, carrot, green pepper, parsley and garlic in
   butter until soft.  Combine cooked vegetables with
   soup mix, 2 quarts water, bay leaf, fines herbes and
   soaked beans. Simmer, covered, about 1 hour to desired
   tenderness.  Add tomatoes.  Serve hot, sprinkled with
   cheese.
   
   Makes 1 gallon or about 16 1-cup servings.
   
   Posted by Shelley Rodgers. Courtesy of Fred Peters.
  
 
 
                    - - - - - - - - - - - - - - - - - -