Bean Stock Vegetable Soup
Ingredients
- 1 tbsp. Butter
- 1 l/2 lbs. Fresh asparagus
- 4 Stalks celery
- 1 tsp. Salt
- 1/8 tsp. Fresh ground pepper
- 1 lb. Pinto beans
- 2 qts. Spring water
- 1 lb. Fresh string beans
- 1/2 Bunch Cilantro
Instructions
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Ingredients
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1/2 Onion or 6 scallions
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1 Medium potato
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2 c. Vegetable stock
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milk: As needed to thin to desired consistency
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1. Sauté onion in butter. Dice potato and add along with l cup of stock.
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simmer until potatoes are soft.
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2. Wash asparagus. Snap off the tough ends.
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3. Chop celery small, including leaves. Add asparagus, celery and re-
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maining vegetable stock to potatoes and onions. cook until veg-
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etables are quite tender.
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4. Add salt and pepper and puree in blender.
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5. Return to pot and add milk to thin as desired
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Makes 6 cups
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Ingredients
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4-6 Cloves garlic
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1 Yellow onion
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1 Red or green bell pepper
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1 1/2 c. Fresh corn kernels
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1 1/2 c. Fresh peas
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1 1/2 c. Zucchini squash
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1. Bring the first 4 ingredients to a boil, lower heat and simmer in a cov-
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ered pot until beans are tender (approx. 2 hours.)
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2. Take 1/2 of the beans and blend or mash until they become a smooth
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paste. Return to the pot.
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3. Add all other ingredients and simmer until just tender.
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This makes a thick hearty soup.