Kokopelli's Kitchen
Flavors of the Southwest8-Bean Soup
2 cups of Kokopelli's 8-bean medley
3 Tbsp. olive or vegetable oil
1/2 cup onion, chopped
1 tsp. garlic, minced
1/8 tsp. mint
1/2 tsp. coriander
1/2 tsp. marjoram
1/2 tsp. summer savory
2 tsp. fresh parsley
1/2 cup celery, chopped
1/4 cup green pepper
1 carrot, chopped
1 tsp. salt
1/2 tsp. pepper
3 Tbsp. olive or vegetable oil
1/2 cup onion, chopped
1 tsp. garlic, minced
1/8 tsp. mint
1/2 tsp. coriander
1/2 tsp. marjoram
1/2 tsp. summer savory
2 tsp. fresh parsley
1/2 cup celery, chopped
1/4 cup green pepper
1 carrot, chopped
1 tsp. salt
1/2 tsp. pepper
Rinse & sort beans. Cover with water and soak overnight, OR bring to a boil for 5 minutes, remove from heat, cover & let rest for 1 hour. Drain, rinse and cover beans with water. Bring to a boil, cover & simmer for 1 hour. In a skillet, saute onion & garlic in oil until transparent. Add this mixture & all remaining ingredients to beans & simmer, covered, 1 more hour until beans & vegetables are tender, stirring occasionally. Thin to desired soup consistency. Serves 6.
