| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Entree, Lowfat, Soup, Vegetable, Xport |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Dried beans, assorted |
| 1/2 |
oz |
Onion bouillon cube, see pantry |
| 1 |
tb |
Soy sauce, low sodium |
| 1 |
ts |
Vegetable oil |
| 1 |
tb |
Mixed vegetables, dried, flaked |
|
|
Peppercorns, tri-colored |
| 1 |
ts |
Orange peel, minced |
| 16 |
oz |
Canned tomatoes, chopped with liquid |
| 1 |
lg |
Red new potato |
| 1 |
|
Stalk leafy rib celery |
| 1 |
lg |
Carrot |
| 1 |
lg |
Parsnip |
| 1 |
md |
Sweet potato |
| 1 |
lg |
Green onion, with 2" greens |
| 2 |
tb |
Chopped fresh cilantro |
| 1 |
tb |
Chopped fresh tarragon |
| 1/2 |
ts |
Garlic, roasted |
| 1 |
ts |
Chicken bouillon, granules |
| 1 |
ts |
Black bean sauce, see pantry |
| 1/4 |
ts |
Saffron threads |
| 1/4 |
c |
Chopped fresh spinach |
| 1/4 |
c |
Chopped watercress |
INSTRUCTIONS
THINLY SLICED VEGETABLES
REMAINDER
PANTRY The Beans -- Use only 1 cup of a ten-bean assortment; such as
Anasazi Brothers Cliff Dweller Complete Bean Soup Mix. The mix should have
a variety of both beans and peas, the small creamy sort (no kidney beans).
The Cliff Dweller mix included: small navy, black eyed peas, anasazi, small
pink, small black, small speckled, baby limas, split peas, red lentils,
yellow peas). The bag was unlabeled, so this list is unordered. The
Bouillon -- both telma and knorr make 14g onion bouillon cubes. LINK to
onion gravy in mastercook. The Black Beans: use the powder, if you can get
it. RINSE the beans several times under cold tap water. Put beans into a 4
cup glass measure and add hot water to the 3-1/2 cup mark. Add 1 teaspoon
of vegetable oil; stir well. Allow beans to soak for about 60 to 90 minutes
or until the beans have tripled. Rinse under cold water. Heat about 6 cups
of water in a stock pot to a boil and add the rinsed beans. Bring just to a
boil; reduce the heat to the lowest simmer on a slow burner. Add onion
bouillon, soy, vegetable oil, dried vegetable flakes, freshly ground red,
green and black to taste, and the orange rind. Cover, slightly ajar and let
simmer about hours; removing any foams. Add ingredients -- tomatoes through
the saffron. (Adjust seasonings to taste with pepper and/or soy.) Simmer,
partially covered, for 60 minutes. Add the chopped greens; stir. Cook about
10 minutes, uncovered. SERVE with cracked wheat dinner roll. Makes 12 cups.
A 3-cup helping has 298 cals, 7.1% CFF (or 2.5 g). Reheats well, but not
often. "Makes a very tasty bean soup, aromatic with orange and saffron and
herbs." Posted to McRecipe and Elf (Jan 1997).
Posted to Digest eat-lf.v097.n006
Recipe by: Pat Hanneman in Soup Scoop (Jan1997)
From: PATh <phannema@wizard.ucr.edu>
Date: Sun, 05 Jan 1997 20:38:52 -0800
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