Six-Bean Soup Recipe

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Six-Bean Soup Ingredients

1/4 cup baby limas
1/4 cup small whites
1/4 cup blackeyes
1/4 cup garbanzos
1/4 cup pinks
1/4 cup light red kidney beans
1 tsp salt
1 cup chopped onion
1 cup shopped celery
1 clove garlic, crushed and minced
2 tbsp butter/margarine
2 envelopes (2 oz each) chicken noodl, e soup mix
1 cup chopped carrot
1/2 cup chopped green pepper
1/2 cup minced parsley
1/2 bay leaf, crumbled
1/2 tsp fines herbes
1 cup fresh or canned tomatoes, chopped

A Recipe for
Six-Bean Soup

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Six-Bean Soup Recipe
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This is a recipe for Six-Bean Soup from the recipe cookbook of Recipes-to-go (Bean)

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Six-Bean Soup

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Six-Bean Soup Directions

Grated Parmesan cheese

Sort, rinse and soak beans by preferred method (described below). To
maintain color integrity, soak white and colored 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 herbes and soaked beans. Simmer,
covered, about 1 hour to desired tenderness. Add tomatoes. Serve hot,
sprinkled with cheese.

Makes 1 gallon or about 16 1-cup servings.

Posted by Shelley Rodgers. Courtesy of Fred Peters.

Serves: 1

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Six-Bean Soup Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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