Book: 2 potato 3 bean soup

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Two Potato Three Bean Soup

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Meat & Potatoes Soups

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup dried chickpeas

1/2 cup dried kidney beans

1/2 cup dried white beans

2 tablespoons olive oil

1 medium yellow onion -- diced

1 celery stalk -- diced

1 medium all-purpose potato -- peeled, diced

1 medium sweet potato -- peeled, diced

6 cups vegetable stock -- or water

2 bay leaves

1 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 teaspoon Tabasco sauce -- or to taste

2 tablespoons minced fresh parsley leaves

 

1. Night before: rinse dried beans, discard non-beans; soak overnight in water

to cover generously.

 

2. Drain the chickpeas, place in a large pot of water, and bring to a boil.

Reduce the heat to low and cook, covered, for 30 minutes.

 

2 Drain the kidney beans and white beans, add to the pot, and cook until all the

beans are just soft, 1 to 1 1/2 hours longer. Drain and set aside.

 

3. Heat the oil in a large saucepan over medium heat. Add the onion, celery, and

both potatoes, cover, and cook, stirring a few times, until the vegetables

soften slightly and give off some of their liquid, about 5 minutes. Add the

stock, bay leaves, salt, and pepper and bring to a boil. Reduce the heat to low,

stir in the reserved beans, cover, and simmer until the vegetables are tender

and the soup has thickened slightly, about 45 minutes.

 

4. Add the Tabasco and parsley and taste to adjust the seasonings. Remove and

discard the bay leaves, ladle the soup into bowls, and serve.

 

Source:

" Vegetarian Meat and Potatoes Cookbook "

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Per Serving (excluding unknown items): 420 Calories; 10g Fat (20.7% calories

from fat); 18g Protein; 67g Carbohydrate; 16g Dietary Fiber; 2mg Cholesterol;

2004mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2

Fat.

 

NOTES : To make a quick version of this soup, use canned beans (one 15-ounce can

each), adding them during the last 15 to 20 minutes of cooking. Feel free to

vary the types of beans used, and include some green beans too if you like.

 

Nutr. Assoc. : 0 0 3131 0 0 0 0 0 0 0 0 0 0 3394

 

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