Tons-o'-Garlic Cranberry Bean Soup

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* Exported from MasterCook *

 

Ton-o'-Garlic Cranberry Bean Soup

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 cups dried cranberry beand (or substitute white

beabs, such as Great Northerns) -- soaked overnight or

use quick-soak method

10 cups water

1 large garlic bulb

10 stems parsley

6 sprigs fresh thyme

2 bay leaves

1 1/2 tablespoons red wine vinegar

Salt and freshly ground black pepper

 

YIELD: 4 To 6 SERVINGS

 

Good for what ails you, this extraordinarily simple and flavorful soup contains

a lot of garlic, which is said to have immune-system boosting properties. The

garlic mellows as it cooks, resulting in a rich background flavor that matches

the meaty, sweet flavor of the cranberry beans quite well. My favorite way to

serve this soup

is with toasted whole-wheat bread or croutons.

A simple way to peel a garlic bulb is to first break it into individual cloves.

Then smash each clove with the side of your chef's knife or cleaver, pressing

down hard with the heel of your hand. At this point the paper will separate

easily from the squashed cloves.

 

Drain the beans. Combine the beans in a large soup pot with the 10 cups fresh

water and bring to a boil. Skim off any foam that rises to the surface. Reduce

the heat to a simmer. Peel the garlic cloves and add to the soup. Tie together

the parsley and thyme stems with cotton thread and add to the soup, along with

the bay leaves. Partially cover and simmer until the beans are quite tender-even

mushy--about 2 hours. Discard the tied bunch of herbs.

 

Let the soup cool slightly, then puree in the blender. Return to the pot and add

the vinegar and salt and pepper to taste. Simmer for another 5 minutes, then

serve.

 

Calories 365 * Protein 25 gm * Fat 1 gm * Percent of calories from fat 3%

Cholesterol 0 mg * Dietary fiber 16 gm * Sodium 39 mg * Calcium 310 mg

 

 

Source:

" 366 Delicious Ways to Cook Rice, Beans, and Grains "

Copyright:

" 1998 Andrea Chesman "

 

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Per Serving (excluding unknown items): 71 Calories; 1g Fat (13.0% calories from

fat); 5g Protein; 13g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 104mg

Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Other Carbohydrates.

 

 

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