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Nine Bean Soup Hello Heidi

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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.

> >

> >

> >

> >

> >

> >

> >

> >

>

>

>

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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.

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> >

> >

> >

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