Recipe: Vegetable Bean Soup

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