| 1/2 c. ea. (Dried) black beans | small red chili beans |
| Great Northern beans | cranberry beans |
| and anasazi beans | 1 tbsp. Olive oil |
| 2 lg. Onions, chopped | 6 cloves of garlic, minced |
| 2 carrots, quartered | 2 cups chopped whole tomatoes |
| 1/2 c. basil, chopped | Salt |
|
Wash and pick over all beans. Soak overnight in water. Make sure water covers beans.
Pour oil into large Dutch oven. Sauté onions and garlic until softened. Add tomatoes and basil. Continue cooking for 3-4 minutes. Add 8 cups water and beans. Bring to boil over medium heat. Skim foam from top. Partially cover and reduce heat to simmer. Simmer for 1 1/2 hours, stirring occasionally. When beans are tender, soup is done. Add salt to taste. Serve in warm soup bowls.
Serves 6 (c)2000Recipes4U.com(tm) |