Vegetable bean soup
Vegetable bean soup
Ingredients/Components
- water - 4 c
- pepper - 1/2 tsp
- cans chicken broth - 3 3/4
- parsley flakes - 2 Tbsp
- oregano - 2 tsp
- basil - 2 tsp
- sliced carrots - 1 c
- sliced celery - 1 c
- dried navy beans - 2 c
- large clove garlic, minced - 1 item
- dried red beans - 1 c
- medium chopped onions - 2 item
- dried garbanzo beans
- grated Parmesan cheese optional - 1 item
- fresh spinach, chopped 4 oz - 3 c
How to make vegetable bean soup:
Place beans in a large pot and cover with water 2 inches above beans. Soak 8 hours or overnight. Drain beans and return to pot. Add chicken broth, water, onions, carrots, celery, garlic, parsley flakes, basil, oregano and pepper. Cover and bring to a boil. Reduce heat and simmer 2 hours or until beans are tender, stirring occasionally. Add spinach and cook 10 to 15 minutes, stirring occasionally. If desired, sprinkle each serving with Parmesan cheese. Makes about 1 gallon or 10 to 12 servings.Recipe categories: Soups & stews, Main dish, One Dish meal.
Rating:
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