*  Exported from  MasterCook  *
 
                                6 Bean Soup
 
 Recipe By     : California Dry Bean Advisory Board
 Serving Size  : 16   Preparation Time :4:00
 Categories    : Legumes                          Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           baby lima beans
      1/4  cup           small white beans
      1/4  cup           black-eyed beans
      1/4  cup           garbanzo beans
      1/4  cup           pink beans
      1/4  cup           light red kidney beans
    1      teaspoon      salt
    1      cup           onion -- chopped
    1      cup           celery -- chopped
    1      cup           carrot -- chopped
      1/2  cup           green bell pepper -- chopped
      1/2  cup           dried parsley -- minced
    1                    garlic clove -- crushed, minced
    2      tablespoons   butter or margarine
    2      envelopes     chicken noodle soup mix -- 2 ounces each
      1/2                bay leaf -- crumbled
      1/2  teaspoon      fines herbes
    1      cup           tomato -- chopped
                         Parmesan cheese -- grated
 
 To soak beans:  For each pound of dry beans, any variety, add 10 cups hot
 water.  Up to 2 teaspoons of salt per pound of beans may be added to help the
 beans absorb water more evenly.  Heat to boiling, let boil 2 to 3 minutes.
 Remove from heat, cover and set aside for at least one hour, but preferably
 four hours or more.  The longer soaking time is recommended to allow a greater
 amount of sugars to dissolve, thus helping the beans to be more easily
 digested.  Always discard the soak water.  To maintain color integrity, soak
 beans separately.
  
 Drain beans.  Cook onion, celery, carrot, green pepper, parsley and garlic in
 butter until soft.  Combine cooked vegetables with soup mix, 2 quarts water,
 bay leaf, fines herbes and soaked beans.  Simmer, covered, about 1 hour to
 desired tenderness.  Add tomato.  Serve hot, sprinkled with cheese.
 Note:  1 cup canned tomatoes may be used in place of the fresh tomatoes.
 
 
 
 
 
                    - - - - - - - - - - - - - - - - - -