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| Every Bean Soup |
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| Written by s/v Kaleo |
Every Bean Soup 2 cups dried beans: 1/2 cup each garbanzo, kidney, navy, and black 1 small onion, chopped 3 cloves garlic, minced 2 tablespoons olive oil 2 bay leaves 1 tablespoon oregano 1 teaspoon each of rosemary, thyme, and chili powder 1/4 teaspoon cayenne pepper Salt and pepper, to taste 6 cups chicken or vegetable stock or water 2 chicken or vegetable bouillon cubes 1/4 cup barley 1/4 cup lentils 1 12-ounce can diced tomatoes Sour cream (optional) Grated cheese (optional) Soak beans in fresh water for 6 hours; add more water to keep beans covered, if necessary. Drain. In a pressure cooker, sauté onion and garlic in olive oil. Add herbs and spices. Sauté for 1 minute. Add stock, bouillon, beans, barley, and lentils. Bring pot up to pressure. Cook for 17 minutes on low heat. Turn off heat and allow cooker to cool until the lid opens easily. Stir in tomatoes. Top with sour cream and cheese, if desired. Serves six. If you don't have a pressure cooker, prepare the recipe in a soup pot and simmer for 60 to 90 minutes or until beans are tender. Source: Cruising World's "People and Food" 10/08 |
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