Thanks for the compliment on the cabbage soup. I'm starting to feel like a
regular queen of soups.
New Hampshire certainly is a state where it's necessary to eat soup to stay
Soooo. . .
1-1/3 cups (8oz) dried kidney beans
1 quart water
2 tsp salt
2 tb veggie broth
3/4 cup chopped onion
1/2 cu diced carrots
1 cup diced celery
1 tsp marjoram
1 clove garlic, minced
1 cup Claret dry red wine
6 thin slices lemon for garnish
Soak beans overnight. Cook until tender about 1-1/2 hours or 20 minutes in
the quart of water, in a pressure cooker. Puree. Saute onions, garlic,
carrots, and celery until tender. Add beans and their liquid, marjoram, salt
& pepper, and wine. Bring to a boil, then simmer for 5 minutes. Garnish with
the lemon slices.
Serves 4 to 6.
"Since it is a joy to have the benefit of what is good, it is a greater one
to experience what is better, and in art the best is good enough." Goethe