Bean Soup
From Dorothy McNett's Recipe Book at www.dorothymcnett.com
2 cups pinto or other beans
8 cups chicken or vegetable broth
1-2 tablespoons seasonings, such as a Grill Spice or Rub
juice and zest of 1 lemon
1 to 2 carrots, sliced
1 onion, sliced
3-4 cloves garlic, sliced
salt and pepper, as needed
Combine in heavy bottomed stock pot. Bring to boil. Reduce to simmer. Simmer for 2-3 hours, covered, or until beans are tender, adding more water and seasonings, as desired. (Or, use pressure cooker and cook for about 35-40 minutes under medium pressure.) Serve in flat soup plates, dollop with a little olive oil just before serving.
Recipe created 1996-01-24.
