Bean Soup

by Yoko

From The Not-Strictly Vegetarian Cookbook, by Lois Dribin. Tucson: Fisher Books, 1982, p. 17.

 

INGREDIENTS:

2 cups dry azuki beans (I used equal parts azuki and French lentils)

1 quart water

2 quarts stock (recipe calls for 3 quarts water)

2 stalks celery, diced

1 large onion, diced (I used red)

2 cloves garlic, minced

2 carrots, diced

flatleaf parsley

olive oil

 

DIRECTIONS:

Soak beans with 1 qt. of water overnight. Strain beans, put in pot and add stock. Bring to a boil, then simmer for about 1 hr. In a separate pan, saute vegetables in oil until soft, then add to beans. (I caramelized the vegetables, which added a roasted taste to the soup.) Simmer until beans are tender. Garnish with chopped parsley. Salt and pepper to taste.

 

Serve with bread or rice.

Done