🫙 From the Spice Rack
Six-Bean Soup
1/4 c Baby limas 1/4 c Small whites 1/4 c Blackeyes 1/4 c Garbanzos 1/4 c Pinks 1/4 c Light red kidney beans 1 t Salt 1 c Chopped onion 1 c Shopped celery 1 Clove garlic, crushed a...
maineasy
Ingredients8 items
Ingredients
- 1/4c baby limas
- 1/4c small whites
- 1/4c blackeyes
- 1/4c garbanzos
- 1/4c pinks
- 1/4c light red kidney beans
- 1t salt
- 1c chopped onion
Directions
- 1
1/4 c Baby limas 1/4 c Small whites 1/4 c Blackeyes 1/4 c Garbanzos 1/4 c Pinks 1/4 c Light red kidney beans 1 t Salt 1 c Chopped onion 1 c
- 2
To maintain color integrity, soak white and colored beans separately
- 3
Cook onion, celery, carrot, green pepper, parsley and garlic in butter until soft
- 4
Combine cooked vegetables with soup mix, 2 quarts water, bay leaf, fines herbes and soaked beans
- 5
Simmer, covered, about 1 hour to desired tenderness
- 6
Add tomatoes
- 7
Serve hot, sprinkled with cheese
- 8
Makes 1 gallon or about 16 1-cup servings