Overnight Bean Soup

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* Exported from MasterCook *

 

Overnight Bean Soup

 

Recipe By :Adapted From Fix-It and Forget-It Cookbook, Dawn J. Ranck &

Phyllis Pellman Good

Serving Size : 8 Preparation Time :0:00

Categories : Fix-It and Forget-It Cookbook Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dry small white beans

6 cups water

2 large carrots -- diced

3 ribs celery -- diced

2 teaspoons vegetable bouillon granules or 2 vegetable

bouillon cubes

1 bay leaf

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup chopped fresh parsley

1 envelope dry onion soup mix

 

Rinse beans. Combine beans and 6 cups of water in saucepan. Bring to a boil.

Reduce heat to low and simmer 2 minutes. Remove from heat. Cover and let stand

1 hour or overnight.

 

Place beans and soaking water in slow cooker. Add 2 cups of boiling water,

carrots, celery, bouillon, bay leaf, thyme, salt, and pepper.

 

Cover. Cook on high for 5 to 5 1/2 hours or on low for 10 to 11 hours, until

beans are tender.

 

Stir in parsley and soup mix. Cover. Cook on high for 10 to 15 minutes.

Remove bay leaf before serving.

 

S(ISBN):

" 1-56148-317-6 "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 11 Calories; trace Fat (5.3% calories

from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

159mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0