BEAN SOUP

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[edit] Description

[edit] Ingredients

• 1 cup dried lima Beans
• 1 cup dried white Beans
• 1 cup dried pink or red beans
• 8 cups water
• ¼ cup vegetable broth
• 2 cups onions, chopped
• 1 cup green bell pepper, chopped (1 large)
• ¼ teaspoon crushed red pepper
• 4 stalks celery, chopped
• ¼ cup parsley, chopped
• 1¼ tablespoons fresh basil, chopped (or 1 tsp dry)
• 2/3 teaspoon ground cumin
• 1¾ teaspoons salt
• 2/3 cup raw Virginia peanuts, (Ground to meal)

[edit] Directions

1. Combine Beans and water; bring to a boil for 2 minutes, cover and remove from heat. Let Beans soak for 1 or 2 hours. Drain off water and add 8 new cups of water, the return to a boil and cook over low heat for 1 hour. (Or do it the quick way in a pressure cooker). While Beans cook, heat broth in a non-stick skillet and add Onion and pepper. Sauté until soft but not brown, about 5 minutes. Add celery and parsley and cook 3 minutes longer. Add sautéed vegetables to Beans along with seasonings. Continue to cook, covered, until very tender (about 1 to 1½ hours longer). When just about cooked, stir in the ground peanuts and cook for 15 minutes more. Freezes well.