Soups: Bean 13 by Recipe Cottage

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	Bean 13

		Multi Bean Soup Yield: 8 servings 1 pound dry mixed beans water to cover Broth or water for cooking 1 large green bell pepper coarse chopped 2 carrots coarse shredded few cloves garlic minced 1 large onion coarse chopped 1 large tomato coarse chopped 2 stalks celery coarse chopped salt, pepper, thyme, Worcestershire sauce to taste dashes of extra virgin olive oil if desired. garnish: chopped parsley, grated Romano cheese Cover beans well with cold water and let soak over night. Next day drain and rinse well. Place in soup pot and cover with chicken or beef broth or water, 2 inches to cover beans. Add all the chopped vegetables. Bring to a boil and cover and simmer until beans and vegetables are very tender ( about 2 hours or so ). Season to taste. Garnish bowls with a dash of extra virgin olive oil,some fresh chopped parsley and or fresh grated Romano cheese. Bean soups always taste better as they age. A simple tasty recipe best served in my humble opinion with home made bread and a fresh green salad.