White Bean and Garden Vegetable Soup

[Kitchen Witch]

White Bean and Garden Vegetable Soup


1 cup dry white pea beans -- soaked by quick method directions
2 tablespoons vegetable oil
2 large stalks celery and leafy tops -- chopped
2 medium onions -- chopped
1 clove garlic -- minced
3 cups liquid (water + bean liquid)
1/2 teaspoon oregano
1/2 teaspoon basil
3 tablespoons chicken broth powder
OR
3 chicken bouillon cubes
1/8 teaspoon pepper
1/4 cup chopped fresh parsley (optional)
1 28-ounce can tomatoes
Salt -- to taste

Heat oil in large saucepan; add celery, onion and garlic. Sauté 2-3 minutes. Add liquid, beans, oregano, basil, chicken broth powder and pepper. Simmer 1-1 1/2 hours or until beans are tender.

Add parsley if desired and tomatoes, breaking them up with a fork. Heat 10 minutes over high heat or until hot. Serve with cheese and whole wheat bread or crackers.





NOTES : Microwave Method
Quick soak beans by microwave method directions. Combine all ingredients except oil, parsley and tomatoes in 3 qt. (3 mL) casserole. Cover and cook on HIGH 7-10 minutes or until boiling. Reduce to 50% power, cover and cook 20-25 minutes, stirring once, or until beans are tender. Add parsley and tomatoes. Cook on 50% power 10-15 minutes or until hot, stirring once.