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!
In the Cupboard
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