Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 Hope you had a nice sleep. ~lol~ Sure it will serve more. This serving size was on the recipe I have altered. We eat bowls of this soup and then I freeze the balance in individual baggies for future quick lunches. Kamal gourmet-garden-of-spicy-vegetarian- eatin , " Heidi Uppgaard " <heidi.uppgaard wrote: > > This looks really good, but one question--it can't possibly serve 6 (unless > it's serving 6 for a week?) can it? I eat beans every day and love them, but > that's a LOT of beans per serving. Does it really serve about 16 (or > should I just go to bed)? > > Heidi :-) > > > On 10/30/07, Kamal Kahn <camel_huump wrote: > > > > Nine Bean Soup > > > > 1 cup black beans > > 1 cup red beans > > 1 cup pinto beans > > 1 cup white beans > > 1 cup split green peas > > 1 cup navy beans > > 1 15.5 oz. can garbanzo beans, drained > > 1 15.5 oz. can black-eyed peas, drained > > 1 15.5 oz. can kidney beans, drained > > 1 14.5 oz. can no sodium diced tomatoes > > 1 10 oz. can diced tomatoes with green chiles Rotel > > will work > > 1 large onion, chopped > > 1 cup green onion, chopped > > 3 cloves garlic, crushed > > 1/2 tsp. salt > > > > Combine black beans, red beans, pinto beans, white > > beans, split green peas, navy beans. Cover with water > > and soak overnight. Drain beans and place in a large > > stockpot; cover with water. Add navy beans, garbanzo > > beans, black-eyed peas and kidney beans. Cover and > > bring to a boil. Reduce heat and simmer for 1 1/2 > > hours or until beans are tender. Add tomatoes, > > tomatoes with green chiles, onion, garlic and salt. > > Simmer for 30 minutes to blend flavors. Serves 6. > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 Oh, good! I wasn't crazy :-) I'll try it soon. Thanks, Heidi On 10/31/07, camel_huump <camel_huump wrote: > Hope you had a nice sleep. ~lol~ Sure it will serve more. This > serving size was on the recipe I have altered. We eat bowls of this > soup and then I freeze the balance in individual baggies for future > quick lunches. > > Kamal > > gourmet-garden-of-spicy-vegetarian- > eatin <eatin%40>, " Heidi Uppgaard " < > heidi.uppgaard wrote: > > > > This looks really good, but one question--it can't possibly serve 6 > (unless > > it's serving 6 for a week?) can it? I eat beans every day and love > them, but > > that's a LOT of beans per serving. Does it really serve about 16 (or > > should I just go to bed)? > > > > Heidi :-) > > > > > > On 10/30/07, Kamal Kahn <camel_huump wrote: > > > > > > Nine Bean Soup > > > > > > 1 cup black beans > > > 1 cup red beans > > > 1 cup pinto beans > > > 1 cup white beans > > > 1 cup split green peas > > > 1 cup navy beans > > > 1 15.5 oz. can garbanzo beans, drained > > > 1 15.5 oz. can black-eyed peas, drained > > > 1 15.5 oz. can kidney beans, drained > > > 1 14.5 oz. can no sodium diced tomatoes > > > 1 10 oz. can diced tomatoes with green chiles Rotel > > > will work > > > 1 large onion, chopped > > > 1 cup green onion, chopped > > > 3 cloves garlic, crushed > > > 1/2 tsp. salt > > > > > > Combine black beans, red beans, pinto beans, white > > > beans, split green peas, navy beans. Cover with water > > > and soak overnight. Drain beans and place in a large > > > stockpot; cover with water. Add navy beans, garbanzo > > > beans, black-eyed peas and kidney beans. Cover and > > > bring to a boil. Reduce heat and simmer for 1 1/2 > > > hours or until beans are tender. Add tomatoes, > > > tomatoes with green chiles, onion, garlic and salt. > > > Simmer for 30 minutes to blend flavors. Serves 6. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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