MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: SPECKLED SOUP
  Categories: Soups, Vegetables, Kids
       Yield: 8 servings
  
   1 1/2 c  White beans
       4 c  Water or stock
       2    Cloves garlic, minced
       2    Stalks celery, chopped
       2    Carrots, chopped
       1    Onion, chopped
       2 tb Olive oil
       1 tb Dried basil
     1/2 lb Green beans in 1″ pieces, or
     1/2 lb Zucchini, sliced in
            -half-moons
       2 tb Lemon juice
     3/4 ts Salt
  
   From “Meals Without Squeals” by Christine Berman & Jacki Fromer.
   
   pepper to taste
   
   1.  Soak beans in water to cover by 2″ overnight.  Drain in the
   morning.
   
   2.  Saute garlic, onion, celery, and carrots in oil for about 10 min.
   
   3.  Add soaked beans and the 4 c water or stock.
   
   4.  Simmer until beans are tender, about 45 min.
   
   5.  Add basil and green beans or zucchini and simmer another 30 min
   or so, until tender.
   
   6.  Before serving, stir in lemon juice, salt and pepper.
   
   Serves 8 preschool or 6 school-age children 1 meat alternative
   
   Posted by Theresa Merkling.
  
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