| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Vegetables |
|
Veggie, Soup |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Great northern beans |
| 6 |
c |
Vegetable Broth (home made) |
| 6 |
c |
Water |
| 2 1/2 |
c |
Carrots sliced |
| 1 1/2 |
c |
Onion chopped |
| 1 1/2 |
c |
Celery diced |
| 16 |
oz |
Tomato canned, peeled |
| 2 |
tb |
Extra Virgin olive oil |
| 1/4 |
ts |
Hot Pepper Sauce |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
Rinse and pick over the white beans. Soak overnight covered by at least 4
inches of water. Drain beans. Add beans, broth and water to a 4 or 5 quart
pot. Bring to a boil then reduce heat and boil gently uncovered for 40
minutes skimming off any foam. Add carrots, onions, celery, tomatoes (chop
or broken up) undrained and pepper. Return to low boil for 40 more minutes
or until beans are tender. Stir in the olive oil, salt and the hot pepper
sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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