Cranberry Bean Soup
From notyourmomma 17 years ago
- 260 minutes to make
- Serves 6
Very good soup and a budget-stretcher. All it needs is a loaf of french bread, and a salad.
Ingredients
- 2 cups of cranberry beans, washed and picked over shopping list
- 1 1/2 cups of water shopping list
- 1 tsp of salt shopping list
- 1/2 tsp of pepper shopping list
- 1 tbsp of butter shopping list
- 2 tbsp of oil shopping list
- 2 onions chopped shopping list
- 2 cloves of garlic minced shopping list
- 1 carrot shredded shopping list
- 1 teasp. of dried basil shopping list
- 1/2 tsp of thyme shopping list
- 1 tsp of summer savory shopping list
- 1/2 tsp of dry mustard shopping list
- 1 tbsp of worchestershire sauce shopping list
- 2 tbsp of dry sherry wine shopping list
How to make it
- Soak beans overnight in water and drain.
- Add 1 1/2 quarts of cold water and put on medium heat.
- Add salt and pepper.
- Melt butter with oil and saute the onions and galric for 10 minutes, add the next four ingredients and saute five minutes more.
- Add to beans, cover and simmer for 3 hours.
- Remove half the beans and mash with your potato masher and return them to the pot of beans.
- Add the mustard and worchestershire.
- Taste for seasoning, bring to heat.
- Before serving, stir in the sherry. Do not boil.
- Serve with bread and salad.
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- notyourmomma South St. Petersburg, FL
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