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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
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Directions: Recipe by: McDougall Place beans in pot with 2 quarts of water. Bring to
boil, remove from heat and let rest 1 hour. Then add chopped onion, garlic,
and simmer for 1 1/2 hours.
Chop potatoes in large chunks; do not peel. Slice carrots 1/2 inch and
zucchini 1 inch thick, scrub them, do not peel. Slice leeks and cut beans
into 1 inch pieces. Add to soup pot along with seasonings. Simmer for 1
hour longer.
Thinly slice cabbage and add to soup along with rice or spaghetti. Simmer
another 20 minutes. Add more water if too thick. Add tomato wedges for the
last 10 minutes, just before serving.
HELPFUL HINTS: Kidney beans make a good rich broth, but any kind of bean
also may be used. Soup freezes well, so make a large batch when you have
time and freeze half for use on a budy day. Try using some chopped spinach,
instead of the cabbage. By changing the vegetables and beans used, the soup
can be different each time you make it. It is a meal in itself.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
| Ingredients:
1 Cup(s) Kidney beans; dried
2 Garlic cloves; pressed
1 Onion; chopped
2 Potato; cut in chunks
1 Carrot; sliced 1/2" thick
2 Zucchini; sliced 1" thick
1/4 Pound(s) A few leaves Chinese cabbage OR- collards
2 Leek
1/4 Pound(s) Cheesecloth; About 6 ft.
1/3 Cup(s) Brown rice, long-grain; * se
3 Tomato; cut in wedges
1/4 Cup(s) Parsley sprigs; chopped
1/4 Teaspoon(s) Celery seed
1/4 Teaspoon(s) Marjoram
1 Teaspoon(s) Basil
1 Teaspoon(s) Mixed vegetable seasoning |
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