3 Bean Vegetable Soup

[Guest guest]

I made this last weekend.  I added the Jalapeno pepper, it won't make it too

hot.

 

Sissy

 

3 Bean  Vegetable Soup

 

1/2 cup dry baby lima beans or garbanzo beans

1/2 cup dry pinto beans or kidney beans

1/2 cup dry navy beans or great northern beans

4 cups cold water

1 cup chopped celery

1 cup chopped onion

1 cup chopped carrot

3 cloves garlic -- minced

1 Jalapeno minced

1 tablespoon olive oil or cooking oil

3 cups water

14 ounces vegetable broth or 2 cups homemade

1 teaspoon dried thyme -- crushed

1/2 teaspoon dried marjoram -- crushed

1/4 teaspoon pepper

14 ounces diced tomatoes

1 cup low-sodium vegetable juice, (V8 works fine)

Fresh marjoram -- (optional)

 

Rinse beans; transfer to 4-quart Dutch oven and add the 4 cups water.

Bring to boiling; reduce heat. Simmer for 2 minutes; remove from heat. Cover

and let stand for 1 hour. (Or, omit simmering and soak beans in cold water

overnight in a covered Dutch oven.) Drain and rinse beans in a colander.

In the same covered Dutch oven cook the celery, onion, carrot, Jalapeno, and

garlic

in the hot oil until tender, stirring once or twice. Add beans. Stir in the cups

water, the vegetable broth, thyme, marjoram, and pepper. Bring to

boiling; reduce heat. Simmer covered, for 1-1/4 to 1-1/2 hours or until

beans are tender. Stir in the undrained tomatoes and vegetable juice. Heat

through. If desired, garnish with fresh marjoram. Makes 5 servings.

 

 

 

 

 

[Guest guest]

How did the beans turn out?  I have been having a tough time with dried beans

even with soaking overnight.

 

--- On Wed, 1/13/10, sissy <pepepukpetunia wrote:

 

 

sissy <pepepukpetunia

3 Bean Vegetable Soup

 

Wednesday, January 13, 2010, 7:02 PM

 

 

 

 

 

 

I made this last weekend.  I added the Jalapeno pepper, it won't make it too

hot.

 

Sissy

 

3 Bean  Vegetable Soup

 

1/2 cup dry baby lima beans or garbanzo beans

1/2 cup dry pinto beans or kidney beans

1/2 cup dry navy beans or great northern beans

4 cups cold water

1 cup chopped celery

1 cup chopped onion

1 cup chopped carrot

3 cloves garlic -- minced

1 Jalapeno minced

1 tablespoon olive oil or cooking oil

3 cups water

14 ounces vegetable broth or 2 cups homemade

1 teaspoon dried thyme -- crushed

1/2 teaspoon dried marjoram -- crushed

1/4 teaspoon pepper

14 ounces diced tomatoes

1 cup low-sodium vegetable juice, (V8 works fine)

Fresh marjoram -- (optional)

 

Rinse beans; transfer to 4-quart Dutch oven and add the 4 cups water.

Bring to boiling; reduce heat. Simmer for 2 minutes; remove from heat. Cover

and let stand for 1 hour. (Or, omit simmering and soak beans in cold water

overnight in a covered Dutch oven.) Drain and rinse beans in a colander.

In the same covered Dutch oven cook the celery, onion, carrot, Jalapeno, and

garlic

in the hot oil until tender, stirring once or twice. Add beans. Stir in

the cups water, the vegetable broth, thyme, marjoram, and pepper. Bring to

boiling; reduce heat. Simmer covered, for 1-1/4 to 1-1/2 hours or until

beans are tender. Stir in the undrained tomatoes and vegetable juice. Heat

through. If desired, garnish with fresh marjoram. Makes 5 servings.