CORRECTION:Curried Bean and Mushroom Soup

[Guest guest]

I am verrrrry sorry. There was an error in my soup recipe - more haste

less speed, as they say. Please substitute this version. (Garbanzos cook

at a much much slower rate, so you'd not have this work anyway :=( Many

apologies - won't do it again.)

 

best,

Pat in Ontario

 

CURRIED BEAN AND MUSHROOM SOUP

 

one-third cup dried red kidney beans

one-third cup dried black-eyed beans

one-third cup dried black beans (turtle beans)

one tablespoon of vegetable oil

125g (half pound) baby mushrooms, sliced

one small onion, chopped

one medium to large carrot, finely chopped

one tablespoon curry powder (or more, to taste)

450g (one pound) crushed or chopped tomatoes (canned work fine)

700ml (3 cups) vegetable stock (can use powder or cubes if easier)

two tablespoons chopped fresh parsley

 

Cover beans with boiling water in a large bowl and let stand for around

an hour, drain, and boil in pan of boiling water for half an hour or

until tender. Cook onion in dutch oven or large saucepan in the

vegetable oil on medium heat until soft, then add the curry powder, the

sliced mushrooms and the chopped carrot and stir for about a minute

longer. Add the beans and their cooking liquid, the tomatoes and the

stock and bring to a boil. Reduce heat and simmer for half an hour

longer. Stir in the chopped parsley.

 

Soup can be frozen ;=)

 

--

PAT - AND CASEY & MADE - AND MISHA THE CAT WHO LOVES BEAGLES

(In London, Ontario, Canada)

OUR EMAIL LIST: townhounds-

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