Date: Sat, 20 Nov 93 05:30:00 GMT From: kevin.wilson@panic.rain.com (KEVIN WILSON) * Exported from MasterCook II * Vegetable-Bean Soup Recipe By : Serving Size : 8 Preparation Time :3:45 Categories : Beans Contain High-Protein Foods Mcdougall Plan Soups Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup kidney beans -- dried 2 each garlic cloves -- pressed 1 each onion -- chopped 2 each potato -- cut in chunks 1 each carrot -- sliced 1/2" thick 2 each zucchini -- sliced 1" thick 1/4 pound green beans 2 each leek 1/4 pound cabbage (savoy is best) 1/3 cup brown rice, long-grain -- * see note 3 each tomato -- cut in wedges 1/4 cup parsley sprigs -- chopped 1/4 teaspoon celery seed 1/4 teaspoon marjoram 1 teaspoon basil 1 teaspoon oregano Place beans in pot with 2 quarts of water. Bring to boil, remove from heat and let rest 1 hour. Then add chopped onion, garlic, and simmer for 1 1/2 hours. Chop potatoes in large chunks; do not peel. Slice carrots 1/2 inch and zucchini 1 inch thick, scrub them, do not peel. Slice leeks and cut beans into 1 inch pieces. Add to soup pot along with seasonings. Simmer for 1 hour longer. Thinly slice cabbage and add to soup along with rice or spaghetti. Simmer another 20 minutes. Add more water if too thick. Add tomato wedges for the last 10 minutes, just before serving. HELPFUL HINTS: Kidney beans make a good rich broth, but any kind of bean also may be used. Soup freezes well, so make a large batch when you have time and freeze half for use on a budy day. Try using some chopped spinach, instead of the cabbage. - - - - - - - - - - - - - - - - - - NOTES : * Instead of rice, 1/2 cup broken whole wheat spaghetti can be used.