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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Vegetable 9 Cups

INGREDIENTS

1 c Uncooked dry navy beans
2 tb Olive oil
1 md Onion; chopped
3 cl Garlic; minced
3 md Baking potatoes; cut into – 1/2 cubes
2 lg Carrots; sliced
1 Stalk celery; chopped
1 1/2 c Cabbage; sliced
1 tb Fresh parsley; finely chopped
2 ts Bouillon cube; vegetable – flavor and in
1 Bay leaf
6 c To 8 cups of water

INSTRUCTIONS

Soak beans for 20 minutes in enough lukewarm water to cover.  Heat
oil in Dutch oven over medium heat until hot.  Add onion and garlic;
cook and stir until tender.  Drain beans.  Add beans potatoes,
carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups
water to Dutch oven; mix well. Bring to a boil.  Reduce heat; simmer
1 to 1-1/4 hours or until beans are tender if necessary, add
additional water during cooking for desired consistency. If desired,
salt to taste. 6 (1 -1/2 cups) servings (9 cups)
NOTE: Will use a 17 kind beans mixture with barely in place the white
navy beans which can be found at Trader Joe's stores in California.
Posted to MM-Recipes Digest V4 #6 by "Pat Mitchell"
<pattm@execpc.com> on Feb 5, 1999

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