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1⁄4 cup each: dry baby
limas, small whites, black eyes, garbanzos, pinks and
light red kidney beans
1 teaspoon salt
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1⁄2 cup chopped green
pepper
1⁄2 cup minced parsley
1 garlic clove, crushed
and minced
2 tablespoons butter or
margarine
2 envelopes (2 oz.
each) chicken noodle soup mix
1⁄2 bay leaf, crumbled
1⁄2 teaspoon fines
herbs
1 cup fresh or canned
tomatoes, chopped
Grated Parmesan cheese
Soak beans by preferred
method. (To maintain color integrity, soak beans
separately.) Drain. Cook onion, celery, carrot, green
pepper, parsley and garlic in butter until soft. Combine
cooked vegetables with soup mix, 2 quarts water, bay
leaf, fines herbs and soaked beans. Simmer, covered,
about 1 hour to desired tenderness. Add tomato. Serve
hot, sprinkled with cheese. Makes about 1 gallon; 16
servings, 1 cup each. |
