Thursday, June 21, 2007

Bean Soup

This is a great recipe I adapted just slightly from The Menopause Diet; it's also good for all you low-carb dieters out there. Very high in fiber and pretty high in lean protein. Substitute cubed chicken for pork, or leave the meat out entirely, and it's probably still really good.

3 cans of different beans (butter, black, kidney, etc.)
2 celery stalks, chopped
1 can 14-1/2 oz. chicken broth
1-1/2 cups water
1 cup cubed cooked lean ham
2 or 3 average-sized tomatoes, chopped
1 large leek, chopped
1 tbl. fresh basil, chopped (or 1 tsp. dry basil leaves)
Black pepper, to taste

Drain and rinse the beans in a strainer. Put beans and all remaining ingredients in a large pot and bring to a boil over medium-high heat. Reduce heat and allow to simmer uncovered for about 30 minutes. Add more water if necessary.

Veggie Notes: I used my first harvest of fresh tomatoes for this recipe. I also had a couple of leftover leeks from my spring harvest (they keep quite a long time in the fridge) and they were excellent in this soup as an alternative to the usual onion-and-garlic combo.

Of course, you could also use your own homegrown beans, basil, and if you're really talented, celery.

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