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LOCATION: Recipes >> Soups >> Bean 13

Print this Recipe    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.


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