| 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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