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Monday, December 13, 2010

Bean Soup Recipe and Today's Lunch

Today's lunch is bean soup, carrots with hummus, leftover tuna quich again, and some pineapple.  I have included the recipe for the bean soup. 

Bean Soup:
4 cups water
3 cups veggie stock
  1.5 cups 15 bean mix (we got ours at the Asheville Farmer's Market, but you can pick up the mix at the grocery store)
1/2 stick butter
3 med. carrots chopped
5 wild onions chopped
4 cloves garlic chopped
4 celery stalks chopped
Salt and Pepper

Put the veggie stock, water, and butter in a pot along with all the beans and heat to a boil and then cover and simmer until the beans are almost completely soft.  When the beans are almost soft, put all of the rest of the ingredients in and simmer until veggies are soft.  Salt and Pepper to taste and you are done.  This makes a hardy, easy soup with a buttery, tasty broth.  Enjoy!!

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