Recipe - Ten Bean Harvest Vegetable Soup

1 cup Dried beans, assorted
One half ounce Onion bouillon cube, see
pantry
1 tablespoon Soy sauce, low sodium
1 teaspoon Vegetable oil
1 tablespoon Mixed vegetables, dried,
flaked
Peppercorns, tricolored
1 teaspoon Orange peel, minced
16 ounce Canned tomatoes, chopped
with liquid

THINLY SLICED VEGETABLES
1 lg Red new potato
1 Stalk leafy rib celery
1 lg Carrot
1 lg Parsnip
1 md Sweet potato
1 lg Green onion, with 2" greens

REMAINDER
2 tablespoon Chopped fresh cilantro
1 tablespoon Chopped fresh tarragon
One half teaspoon Garlic, roasted
1 teaspoon Chicken bouillon, granules
1 teaspoon Black bean sauce, see pantry
One fourth teaspoon Saffron threads
One fourth cup Chopped fresh spinach
One fourth cup Chopped watercress

PANTRY The Beans Use only 1 cup of a tenbean assortment; such as
Anasazi Brothers Cliff Dweller Complete Bean Soup Mix. The mix should have
a variety of both beans and peas, the small creamy sort (no kidney beans).
The Cliff Dweller mix included: small navy, black eyed peas, anasazi, small
pink, small black, small speckled, baby limas, split peas, red lentils,
yellow peas). The bag was unlabeled, so this list is unordered. The
Bouillon both telma and knorr make 14g onion bouillon cubes. LINK to
onion gravy in mastercook. The Black Beans: use the powder, if you can get
it. RINSE the beans several times under cold tap water. Put beans into a 4
cup glass measure and add hot water to the 3One half cup mark. Add 1 teaspoon
of vegetable oil; stir well. Allow beans to soak for about 60 to 90 minutes
or until the beans have tripled. Rinse under cold water. Heat about 6 cups
of water in a stock pot to a boil and add the rinsed beans. Bring just to a
boil; reduce the heat to the lowest simmer on a slow burner. Add onion
bouillon, soy, vegetable oil, dried vegetable flakes, freshly ground red,
green and black to taste, and the orange rind. Cover, slightly ajar and let
simmer about hours; removing any foams. Add ingredients tomatoes through
the saffron. (Adjust seasonings to taste with pepper and/or soy.) Simmer,
partially covered, for 60 minutes. Add the chopped greens; stir. Cook about
10 minutes, uncovered. SERVE with cracked wheat dinner roll. Makes 12 cups.
A 3cup helping has 298 cals, 7.1% CFF (or 2.5 g). Reheats well, but not
often. "Makes a very tasty bean soup, aromatic with orange and saffron and
herbs." Posted to McRecipe and Elf (Jan 1997).
Posted to Digest eatlf.v097.n006

Recipe by: Pat Hanneman in Soup Scoop (Jan1997)

From: PATh phannema@wizard.ucr.edu

Date: Sun, 05 Jan 1997 20:38:52 0800