Rainbow blossom's white bean soup
Yield: 1 Recipe
Ingredients:
- 1 1/4 c Navy beans
- 1 qt Water
- 1 md Onion diced
- 2 ea Garlic cloves crushed
- 1 ea Celery rib diced
- 1 ea Carrot diced
- 1/4 lb Mushrooms sliced
- 1 md Potato diced
- 2 tb Olive oil
- 1/2 ts Savory
- 1 ts Oregano
- 1 ts Sage
- 1 ts Salt
- 1/2 ts Black pepper
- 1 pn Cayenne pepper
- 1 1/4 qt Vegetable stock
- 1/2 md Summer squash
Instructions:
dided Place beans and water in a large kettle. Cook 1 hour. While beans are cooking prepare vegetables. In a large skillet heat olive oil. Add onion garlic celery carrot mushrooms and potato. Saute lightly. Add to the beans along with herbs salt and peppers. Go light on the herbs at first - you can always add more. Add vegetable stock. Bring soup to a boil then reduce heat and simmer 1 to 1 1/2 hours or until beans are tender. Add the squash in the last 20 minutes of cooking. Adjust seasonings and serve. Tess Krebs/Rainbow Blossom organic food store/Louisville KY in Alice Colombo's 07/29/92 "Cook's Corner" column called "White Bean Soup Waits at the End of the Rainbow" in "The (Louisville KY) Courier-Journal." Pg. C6. Electronic format by Cathy Harned.
