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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 4 |
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This is a good soup to make when you have odds and ends of dry beans from other recipes. Its easy and flavorful and good on a cold day. Ingredients:
1 lb. dry beans, lima, navy, pinto, chick peas or other beans |
6 cups water |
1/4 cup oil preferably olive oil |
1 large onion, chopped |
1 clove garlic, minced or pressed |
1 cup canned tomatoes, crushed |
1/4 cup ketcup |
1/2 teaspoon dried mint leaves, crumbled (optional) |
sat and pepper |
Directions:
1. Pick over beans, rinse and put in 3-quart sauce pan. Add the water, bring to a boil and boil for 2 minutes.
2. Remove from heat and lt stand for 1 hour.
3. Bring beans again to a boil and add oil, onion, garlic, tomatoes and ketchup.
4. Cover and simmer for 1 to 1 1/2 hours ( length of time will depend on kind of beans used and degree of dryness).
5. About 15 minutes before soup should be ready, season to taste with salt and pepper. Add mint leaves, if used and simmer until beans are tender.
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