Hearty Bean SoupVegetarian Recipe Serves 8

Ingredients

• 2 c cooked Great Northern beans 34 c raw
• 2 c cooked kidney or red beans 34 c raw
• 2 Tbsp olive oil
• 1 medium onion chopped
• 2 large celery stalks chopped
• 1 medium potato scrubbed and diced
• 1 c string beans cut into 1-inch pieces
• 1 14 oz can plum tomatoes chopped
• 1 14 c dry red wine
• 1 tsp each dried summer savory and paprika
• 12 tsp each ground coriander and ground cumin
• salt and freshly ground pepper to taste

Directions

1. Cook the beans in extra water so it can be used as stock Heat the olive oil in a soup pot
2. Add the onion and celery and saute until golden
3. Add the potato and string beans along with enough water or cooking liquid from the beans to cover
4. Bring to a boil then simmer covered over moderate heat until the vegetables are just tender about 20 to 25 minutes
5. Add the beans and the remaining ingredients plus 2 more cups of water or stock from beans
6. Simmer covered over low heat for another 20 to 25 minutes
7. Taste to be sure that everything is done to your liking