Project Description

Recipe Ingredients:

  • 1⁄4 cup each: dry baby limas, small whites, blackeyes, garbanzos, pinks and light red kidney beans

  • 1 teaspoon salt

  • 1 cup chopped onion

  • 1 cup chopped celery

  • 1 cup chopped carrot

  • 1⁄2 cup chopped green pepper

  • 1/4 teaspoon pepper

  • 1⁄2 cup minced parsley

  • 1 garlic clove, crushed and minced

  • 2 tablespoons butter or margarine

  • 2 envelopes (2 oz. each) chicken noodle soup mix

  • 1⁄2 bay leaf, crumbled

  • 1⁄2 teaspoon fines herbs

  • 1 cup fresh or canned tomatoes, chopped

  • Grated Parmesan cheese

Instructions

Soak beans by preferred method. (To maintain color integrity, soak 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 tomato. Serve hot, sprinkled with cheese. Makes about 1 gallon; 16 servings, 1 cup each.