Guest guest Posted February 27, 2002 Report Share Posted February 27, 2002 Yummy! Ate this for 2 days, then made more to take to a friend's house for dinner. Gloria Wonderful Bean Soup Olive oil One 40 1/2 oz. can of Great Northern Beans 1 large diced onion 1/2 cup diced celery 1 carrot, chopped 1/2 cup canned diced tomatoes 5-6 vegetable bouillon cubes 5 cups veg. broth or water (unsalted) 1/4 tsp. rosemary 1/2 cup white rice 1/2 lb. fresh spinach, chopped up 1/4 cup dry red wine 1/4 cup fresh parsley,. chopped Cook onions, celery and carrots in oil until soft. Add broth (or water) and bring to a boil Add beans and remaining ingredients (except wine), and return to a boil. Reduce heat, add wine, cover, and simmer for 20-30 min. (until rice is soft) Remove about 1- 1 1/2 cups of soup mixture and puree in a blender. Add pureed mixture back to soup. Adjust salt and pepper to taste. This is really extra good the second or third day. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2002 Report Share Posted February 28, 2002 In a message dated 2/28/02 12:25:50 PM Pacific Standard Time, twoslim writes: << he only changes would be to use broken pasta instead of rice and dill instead of rosemary. You should try it. >> Thanks Jane. Tonight I bought a can of beans on the way home from work so I can make it again. This time I'm going to try the broken pasta and dill. Gloria Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2002 Report Share Posted February 28, 2002 Gloria, I made this bean soup today and really liked it! The kids even ate it. It is very similar to a soup that I make. The only changes would be to use broken pasta instead of rice and dill instead of rosemary. You should try it. thanks for the recipe jane Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2002 Report Share Posted June 30, 2002 * Exported from MasterCook * Bean Soup (Fix It and Forget It) Recipe By :Fix-It and Forget-It Cookbook, Dawn J. Ranck & Phyllis Pellman Good Serving Size : 12 Preparation Time :0:00 Categories : Fix-It and Forget-It Cookbook Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dry Great Northern beans 1 cup dry red beans or pinto beans 4 cups water 1 28 oz can diced tomatoes 1 medium onion -- chopped 2 tablespoons vegetable bouillon or 4 bouillon cubes 2 cloves garlic -- minced 2 teaspoons Italian seasoning 1 9 oz package frozen green beans -- thawed Soak and rinse dried beans. Combine all ingredients except green beans in slow cooker. Cover and cook on high for 5 1/2 to 6 1/2 hours or on low for 11 to 13 hours. Stir green beans into soup during last 2 hours. S(ISBN): " 1-56148-317-6 " Copyright: " 2000 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 1g Fat (4.2% calories from fat); 8g Protein; 25g Carbohydrate; 8g Dietary Fiber; trace Cholesterol; 32mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat. Nutr. Assoc. : 672 26121 0 0 0 5451 0 0 0 Quote Link to comment Share on other sites More sharing options...
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