|
|
||||||||
|
|
|
 
 
| |
 Five-Bean Soup |
| |||||||||||||||
| Click here for a printable version of this recipe |
|
Serves 10-12 This soup freezes well. If you're in a hurry, use rinsed and drained canned beans and add them with the cabbage in step 3. ------------------------------ 1 cup dried white beans 1 cup dried kidney beans 1 cup dried cranberry beans 1 cup lentils 1 cup green split peas 1/2 lb. salt pork 8 cups water 2 T. olive oil 2 medium onions, chopped 3 garlic cloves, chopped 2 celery ribs, chopped 1- 14 oz. can Italian peeled tomatoes 1 small head of cabbage, preferably Savoy, shredded pinch of hot pepper flakes 1 tsp. salt 1/2 tsp pepper ---------------------------- 1) Rinse beans, lentils, and split peas and pick over. Place in a large pot. Add enough water to cover by at least 2". Bring to a boil, remove from heat, and let stand 1 hour; drain. 2) Meanwhile, cook salt pork in a medium saucepan of boiling water 15 minutes; drain. Cut into 1/4" dice. 3) In a large pot, heat olive oil. Add beans, lentils, peas, and water. Bring to a boil over high heat. Reduce heat to low and simmer1 1/2 hours, or until beans are just barely tender. Add tomatoes, cabbage, and hot pepper flakes. Simmer 20 minutes, or until cabbage is soft and beans are tender. Season with salt and pepper. |
|
| |
Copyright © 2001-2009 MomsMenu.com |
