jackson wonder bean soup

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vt (veg times)

 

 

* Exported from MasterCook *

 

Jackson's Soup

 

Recipe By :Vegetarian Times Complete Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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1 cup dry Jackson wonder beans

or red kidney beans

1 1/2 cups sliced white button mushrooms

6 cups vegetable stock

3 scallions with green tops -- sliced thinly

1 stalk celery -- diced finely

1/2 medium turnip -- diced finely

1/4 teaspoon freshly ground black pepper

chopped fresh parsley -- for garnish

 

COVER the beans with 2 inches of water in a large pot. Bring to a boil and

simmer 10 minutes; remove from the heat, cover and let sit 1 hour. (Or soak

overnight in water.) Drain and rinse.

 

Return the beans to the pot, and add all the remaining ingredients except the

parsley. Bring to a boil, lower the heat, cover and simmer until the beans are

tender, about 45 minutes. (If you're using red kidney beans, cook about 1 1/2

hours.)

 

TIP - Jackson Wonder Bean - This colorful baby lima bush bean is said to have

arrived from England in the 1800's. Speckled or mottled. (photo:

http://www.indianharvest.com/catalog/35436c.html) Adds a touch of class to any

recipe calling for lima beans! Enlarges 2.5 times when cooked. Tasting Notes: A

traditional smooth lima bean texture with a slight buttery flavor.

 

Description:

" Vegetable soup with Jackson wonder beans "

Source:

" Vegetarian Times Complete Cookbook "

Copyright:

" Editors, Vegetarian Times (Macmillan, 1995) "

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Per Serving (excluding unknown items): 253 Calories; 6g Fat (20.3% calories from

fat); 9g Protein; 42g Carbohydrate; 6g Dietary Fiber; 4mg Cholesterol; 2460mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : This soup combines Jackson wonder beans, a relative of the kidney bean,

with vegetables in a rich broth.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0