| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Soups |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Navy beans (2c) |
| 8 |
c |
Water |
| 1 |
md |
Onion; chopped |
| 1 |
cl |
Garlic; minced |
| 1 |
c |
Carrots; sliced |
| 1 |
c |
Celery; sliced |
| 1 |
lg |
Potato; scrubbed and diced |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Tomato sauce |
| 1/4 |
ts |
Thyme |
| 1/8 |
ts |
Pepper |
| 1 |
tb |
Chopped fresh parsley |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Sugar |
INSTRUCTIONS
Wash the beans and soak overnight in about 4c water. Pour off the soaking
water and place the beans in a kettle or large saucepan with the water,
onions, garlic, carrots, sugar, celery, potato, and bay leaf.
Bring the mixture to a simmer, and cook until the beans are tender, about 1
1/2 hours. Remove bay leaf.
Puree the soup in a blender in several small batches. Be sure to start on
low speed and hold the lid on tightly. Stir in the tomato sauce and
seasonings. Add salt to taste.
Compliments of:
Kathleens Recipe Swap Page recipes@ilos.net
http://www.ilos.net/~q591b4/recipe
Posted to MM-Recipes Digest by q591b4@ilos.net on Nov 05, 1998
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