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Place oil in Dutch oven over medium heat and add onions, carrots, and celery. Cook for 5 minutes. Add broth, beans, thyme, salt and pepper. Cover. Reduce heat to low and simmer 2 hours. Add lemon juice and serve.PECOS BEAN SOUP1 lb dry pinto beans2 1/2 quarts water1/2 cup chopped onion1 tbs garlic flakes1 large piece bacon rind1 tbs chili powder1 tsp red pepper1/2 tsp oregano1 4oz can diced green chili peppers2 tsp saltWash beans and soak overnight in cold water; drain. Put beans in Dutch oven, add 2 1/2 qts water and simmer 1 hour. Add other ingredients and simmer 2 hours.VEGETABLE SOUP LEATHER1 soup bone with a good amount of meat on it4 medium potatoes, peeled and cubed6 large carrots, peeled and cut into rounds 2 large onions, chopped coarsely2 cups shredded cabbage2 cans tomato pasteBoil soupbone in lightly salted water about 1 hour. Replenish water as needed. Drain bone from pot, remove marrow and meat from bone and setaside. Bring stock to boil and stir in marrow and meat. Add vegetables and simmer until potatoes are beginning to soften.
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