VEGETABLE BEAN SOUP
1 lb. dried beans 20 cups water for soaking 8 cups water for cooking 2 large bay leaves 1 (28-oz) can tomatoes, chopped, including juice 3 carrots, cut in rounds 1 large onion, chopped 2 ribs celery, sliced 4 cloves garlic, roughly chopped juice of 1 large lemon
Sort beans, rinse. Cover with water; bring to boil; boil 2 minutes; turn off heat and cover, sit for 2 hours.
Drain water and rinse beans. Return to pot and add 8 cups water, bay leaves; bring to boil; simmer, covered, for hour.
Add tomatoes, carrots, onion, celery, garlic, and continue simmering until beans are done but not mushy (30-60 minutes).
Just before serving, remove bay leaves and stir in lemon juice.
Source: Dr. Woodlief, Associate Professor at VCU in the English Department; Ann's Recipes for the Cholesterol Challenged |