Vegetable-Bean Soup

by Sue Smith

Servings: 8 servings

INGREDIENTS

1 c Kidney beans; dried
2 Garlic cloves; pressed
1 Onion; chopped
2 Potato; cut in chunks
1 Carrot; sliced 1/2" thick
2 Zucchini; sliced 1" thick
1/4 lb Green beans
2 Leek
1/4 lb Cabbage
(savoy is best)
1/3 c Brown rice, long-grain; * se
3 Tomato; cut in wedges
1/4 c Parsley sprigs; chopped
1/4 ts Celery seed
1/4 ts Marjoram
1 ts Basil
1 ts Oregano

INSTRUCTIONS

Place beans in pot with 2 quarts of water. Bring to boil, remove from heat and let rest 1 hour. Then add chopped onion, garlic, and simmer for 1 1/2 hours. Chop potatoes in large chunks; do not peel. Slice carrots 1/2 inch and zucchini 1 inch thick, scrub them, do not peel. Slice leeks and cut beans into 1 inch pieces. Add to soup pot along with seasonings. Simmer for 1 hour longer. Thinly slice cabbage and add to soup along with rice or spaghetti. Simmer another 20 minutes. Add more water if too thick. Add tomato wedges for the last 10 minutes, just before serving.

CHEF COMMENTS

HELPFUL HINTS: Kidney beans make a good rich broth, but any kind of bean also may be used. Soup freezes well, so make a large batch when you have time and freeze half for use on a busy day. Try using some chopped spinach, instead of the cabbage. By changing the vegetables and beans used, the soup can be different each time you make it. It is a meal in itself.

Tagged: soups, vegetablesoup add tags

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