|The Bean Harvest Cookbook|
|by Ashley Miller|
The recipes Ashley Miller has collected in this book deliver on taste, presentation, and nutrition.
Tip: Try bean soup for more results.
1 - 10 of 25 for three bean soup
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In a large ... for the string beans. Increase the ... heat until the soup is simmering. Cover ... until the beans are tender. Remove the bay leaf and serve.
Rinse beans, combine with 8 cups of water in large soup pot. Bring to ... water if needed. May substitute 1 pound of ham for sausage. Yields: 2 1/2 quarts.
For 6 to ... need: Wash dried beans and cover with ... oil in heavy soup kettle. Add garlic, ... Simmering time: 4 hours. Soaking time: beans, overnight.
A combination of dried beans provides the interest in this soup. The actual ... Good served with: Crusty French bread and a California Burgundy if you like.
1. Wash dried beans and cover with ... oil in heavy soup kettle. Add garlic, ... with a sprinkling of fresh parsley and Parmesan cheese. Makes 6-8 servings.
1. Wash dried beans and cover with ... oil in heavy soup kettle. Add garlic, ... taste. 7. Serve with a sprinkling of fresh parsley and Parmesan cheese.
Heat oil in ... cheese. Bring to a boil, reduce heat, cover and simmer about 3 minutes until rice is cooked and green beans are tender. Serve with cheese.
In medium bowl, ... smoked sausage. Add soup mix, 8 cups ... simmer 3 hours or until beans are tender. Refrigerate leftovers. (Makes about 2 1/2 quarts.)
Cook slowly, add water when necessary.
Mix all together; bring to a boil, lower heat and simmer for 20-30 minutes.
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