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Leek and Butter Bean Soup

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables 1 Servings

INGREDIENTS

3 lg Leeks
5 Z dried butter beans
1 ds White wine vinegar
Vegetable stock
Lemon juice
Fresh chopped parsley
Black pepper

INSTRUCTIONS

Soak beans in water overnight, boil until fairly tender (about 1.5 hours
depending on age of beans). Cut leeks into slices and saute in a little
water and vinegar. Add beans, a mixture of bean water and vegetable stock
about twice volume of solids, and simmer for about 30-40 minutes. Reserve a
few beans and leek pieces for texture and puree the rest. Return pieces to
soup and stir in seasonings to taste.
Posted to recipelu-digest by "bunny" <layla696@ix.netcom.com> on Feb 27,
1998

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