Mike's Kitchen Not just a bass player, he's
domestically adept as well. Mike's Kitchen Not just a bass player, he's
domestically adept as well.
Illliria Bean Soup
(named after a Greek ship)
1 pound small white
beans, picked over, rinsed, and soaked for 10 hours or longer in
water to cover by at
least 4 inches, and
drained (I would use the jar of Navy beans that are ready to use,
saves time!!!)
6 cups chicken broth
6 cups water
1 ½ cups chopped
onion
2 ½ cups sliced or
diced carrots
1 ½ cups sliced or
diced celery
1 14 ounce can
tomatoes, drained, with their juice reserved, and chopped
Freshly ground black
pepper to taste
2 tablespoons olive
oil
¾ teaspoon salt
(optional)
¼ teaspoon hot pepper
sauce or to taste (if you are daring!!!)
· Place the beans, broth,
and water in a large saucepan. Bring the ingredients to a boil,
and cook the beans for 40
minutes or until they
are half done ***NOTE -- skip this step if you are using the
beans in a jar***
· Add the onion,
carrots, celery, tomatoes with their juice, and pepper to the
beans, and boil the soup gently for 40
minutes or until the
beans are soft.
· Stir in the olive
oil, and season the soup with the salt (if desired) and hot
pepper sauce.
· Buy a big loaf of
Italian bread (maybe left from the Pastafazul) and enjoy!!!!
Thanx to my big Sister
Sharrie Parke for this recipe!
[media] / [images] / [patron passage] / [mitch's corner] / [mike's kitchen] / [entropy]
In the Cupboard