| 86 | 87 | 88 | 89 | 90 |
| 1 | 50 | 99 | 149 | 198 |
|
COLLECTION: Bean Soups
Notes:
------
For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby
lima, lentil, and green and/or yellow split peas.
Nutritional Values per Serving:
-------------------------------
Calories
Fat
Cholesterol
170
0.3 g
0 g
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: liberty@liberty.com (Ima Dove)
NAVY BEAN SOUP
==============
Ingredients:
-
1
l
2
1
-----------
lb Navy Beans
large onion
small jalapeno peppers (if you're brave, otherwise omit)
large ham bone
Simmer in about 3 quarts of water all day in crockpot on high. (3 - 4
hours on top of stove).
Serve with chopped tomato and chopped onion.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: beau@starcaster.sps.mot.com (Bob Guilbeau)
PASTA E FAGIOLI SOUP
=
(
===================
8 servings)
Ingredients:
-
1
1
1
1
1
5
4
3
-----------
/2 lb dried cannellini or navy beans
/2 lb dried kidney beans
/4 cup olive oil
/4 lb salt pork, diced fine
large onion, chopped fine
garlic cloves, peeled and mashed
celery stalks, including leaves, sliced thin
tsp salt
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-bean-soup-coll.html (3 of 4) [12/17/1999 12:03:05 PM]
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