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Senate Bean Soup |
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| This came from Margaret Engle's Kitchen. |
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| Ingredients: |
1 lb. great northern dried beans
2 T olive oil
1 carrot
1 onion
1 stalk of celery
2 teaspoons garlic
23 oz. Chicken Stock
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6 oz. Ham, diced
1 t cumin
1 t paprika
1 t salt
1/4 t pepper
2 med. Tomatoes, chopped
2 T lemon juice
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| Procedures: |
Chop the onion, celery and carrot.
Rinse beans, cover with water. Soak overnight. Drain and rinse.
Heat oil in soup pot. Sauté veggies till lightly browned. Add garlic and cook 5 min longer. Add broth and beans. Return to boiling. Simmer 39 min, covered, until beans are tender.
Stir in ham and seasonings and cook 15 min longer.
Top with diced tomatoes when serving and drizzle with lemon juice.
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| Notes: |
2023-10-22: Made with a 16 bean mix.
2013-01-23: Added to the cookbook
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