Recipe - Black Bean Soup 2

1 cup Dried black beans
4 cup Water
One fourth teaspoon Dried hot pepper flakes
One fourth cup Butter
2 md Onions; chopped
1 Clove (large) garlic;
chopped
One half teaspoon Curry powder
One fourth teaspoon Tumeric
2 md Potatoes; quartered
2 md Carrots; quartered
1 cn (1lb) stewed tomatoes
1 cn (105.oz) chicken broth
1 cn (105.oz) beef broth

Add 3 cups water to dried beans and soak 68 hours or overnight. Bring to
boil. Reduce heat & simmer covered until tender (1One half to 2 hours). A half
hour before end of cooking add red pepper. While beans cook, melt butter
in large saucepot. Add onion, garlic, curry, tumeric. Saute until onion is
soft. Add remaining 1 cup water, potatoes, carrots, parsnips and undrained
can of tomatoes. Bring to boil. Cover and simmer until all vegetables are
tenderabout 25 minutes. Put cooked beans, vegetable mixture, and liquid
from both through food mill into large saucepot. Add beef and chicken
broth. Bring to boil and serve hot.

TIME DOES NOT INCLUDE BEAN

SOAK OVERNIGHT.

From the Micro Cookbook Collection of Contemporary Recipes. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.