|
 |
|
|
| BEAN SOUP |
|
|
|
- 1 cup navy beans
- 1 teaspoon salt
- 1 tablespoon butter
- ½ cup sliced carrots
|
- ½ cup chopped onion
- 2 tablespoons chopped parsley
|
|
|
Wash beans thoroughly. Drain. Put in saucepan. Add 2 quarts cold
water. Bring to a boil. Reduce heat. Cover and let simmer until
tender, adding salt when about half cooked. Melt butter in another
pan. Add carrot, onion, and ¼ cup water. Simmer until
water is gone, stirring frequently. Add two cups of liquor in
which beans were cooked and let simmer, covered, until carrots
and onion are tender. Add this mixture to the bean soup. Bring
to a boil. Serve hot, garnished with parsley and croutons. Serves
6. |
Purchase soup
cookbooks
|
|
|
|
|
|
|
 |
|
|
|
|
