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C.H. Spurgeon

Roman Bean Soup

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Soups, Appetizers, Vegetarian 4 Servings

INGREDIENTS

8 oz Butter beans, soaked
2 pt Stock
1 lg Onion, chopped
1 lg Carrot, chopped
1 Celery stalk, chopped
4 Tomatoes, skinned, seeded & roughly chopped
1 Garlic clove
1/2 Lemon, juiced & grated
1 Bay leaf
Salt & pepper
2 tb Parsley, chopped

INSTRUCTIONS

Drain soaked beans & cover with stock.  Add onion,
carrot, celery, tomatoes, garlic, lemon juice grated
rind & bay leaf.  Bring to a boil, cover & simmer for
1 1/2 hours, adding more stock if necessary. Discard
the bay leaf.  Put half the soup in a blender & puree
until smooth.  Return to the soup pot, season to taste
& garnish with fresh parsley.  Serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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