"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Bean Soup Recipe

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This recipe for Bean Soup, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Merisa Workman
Added: Wednesday, October 3, 2007


1 can kidney beans
1 can garbanzo beans
1 can black beans
1 can white beans
4-6 cloves garlic finely chopped
1 onion chopped
3 stalks celery chopped
1 bell pepper chopped
2, 14.5 oz canned diced tomatoes (or fresh if in season)
2 bay leaves
2 T Italian spices
1 ˝ T cumin
1-2 T chili powder
2 t sea salt
1T sage ground
1 squirt of Braggs
Pepper to taste.

In a large pot sauté up the garlic and onions, when the onions are caramelized add the beans, bell pepper, celery, tomatoes, enough water to cover ingredients, and about 2 cups of vegetable, or beef flavored stock. Add spices and Braggs. Simmer for 20 min. Serve with corn bread.




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