| 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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