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Categories:
onion butter sweet potatoes broccoli zucchini chicken broth potatoes celery ground cumin salt pepper light cream beans chives salt ground cumin pepper bay leaf water tomatoes
Viewed: 50 - Published at: 4 years agoIngredients
- 1 large onion, chopped
- 1/4 c. butter or margarine
- 3 medium sweet potatoes, peeled and chopped
- 1 bunch broccoli, chopped
- 3 medium zucchini, chopped
- 2 qt. chicken broth
- 2 medium potatoes, peeled and shredded
- 1 tsp. celery seed
- 1 to 2 tsp. ground cumin
- 2 tsp. salt
- 1 tsp. pepper
- 2 c. light cream
- 5 pkg. (16 oz. each) dried beans: lima, Great Northern, kidney, pinto and split peas (enough for four batches of soup)
- 3 beef bouillon cubes
- 3 Tbsp. dried chives
- 1 tsp. dried savory
- 1 tsp. salt (optional)
- 1/2 tsp. ground cumin
- 1/2 tsp. pepper
- 1 bay leaf
- 2 1/2 qt. water
- 1 can (14 1/2 oz.) stewed tomatoes
Method
- Combine beans; divide into four equal batches (about 3 3/4 each).
- To make one batch of soup:
- Wash one batch of beans.
- Place in a large kettle; add enough water to cover.
- Bring to a boil; cook for 3 to 4 minutes.
- Remove from heat; cover and let stand for 1 hour.
- Tie spices in a cheesecloth bag.
- Drain and rinse beans. Return to kettle; add spices and water.
- Bring to a boil.
- Reduce heat; cover and simmer 1 1/2 hours or until beans are tender, stirring occasionally.
- Remove spices.
- Add tomatoes and heat through.
- Yield:
- One batch makes 14 servings (3 1/2 quarts).
