Ingredients
- 2 envelopes
- 1 clove garlic
- 1/2 fines herbes
- 1/2 bay leaf
- 1/4 whites
- 1/4 pinks
- 1/4 garbanzos
- 1/4 blackeyes
- 1/4 baby limas
- 190 gr carrot (chopped)
- 120 gr onion (chopped)
- 100 gr shopped celery
- 65 gr green pepper (chopped)
- 65 gr kidney beans (light red)
- 28 gr butter
- 14 gr parsley (minced)
- 3 gr salt
Grated Parmesan cheese Sort, rinse and soak beans by preferred method (described below). To maintain color integrity, soak white and colored beans separately. Drain. Cook onion, celery, carrot, green pepper, parsley and garlic in butter until soft. Combine cooked vegetables with soup mix, 2 litre water, bay leaf, fines herbes and soaked beans. Simmer, covered, about 1 hour to desired tenderness. Add tomatoes. Serve hot, sprinkled with cheese. Makes 1 gallon or about 16 1-cup servings.