Bean Soup(Santa Maria)
Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
beans, dried
soaked |
|
| 1 | each |
onions
chopped |
|
| 2 | each |
carrots
peeled, sliced |
|
| 1 | each |
celery stalks
sliced |
|
| 2 | each |
tomatoes
chopped |
|
| ½ | cup |
olive oil
|
|
| 1 | x |
bay leaves
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
| 1 | teaspoon |
cumin
|
|
| 3 | pints |
stock
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
beans, dried
soaked |
|
| 1 | each |
onions
chopped |
|
| 2 | each |
carrots
peeled, sliced |
|
| 1 | each |
celery stalks
sliced |
|
| 2 | each |
tomatoes
chopped |
|
| 118 | ml |
olive oil
|
|
| 1 | x |
bay leaves
|
*
|
| 5 | ml |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
| 5 | ml |
cumin
|
|
| 1.4 | l |
stock
|
*
|
Directions
Cook the soaked beans in fresh water for 10 minutes.
Drain.
In a soup pot, heat the oil and gently fry the onion.
Add the rest of the vegetables and the seasonings.
Stir well and add the beans.
Ensure that all the vegetables are covered with oil and pour in the stock.
Allow to simmer until the beans are cooked and the vegetables are tender.
