Recipe by Carl
15 Bean Soup
20 oz. Mixed Beans.
1 lb. Stew Beef (sliced into thin strips).
14 oz. Stewed Tomatoes.
1/4 c. Miso Paste (or 3 Beef Bouillion Cubes).
1 Medium Onion (minced).
1 c. Wine (white or red)
1 T. Olive Oil.
To prepare the beans, put them in a soup pot and cover them with water.
Bring water to a boil, remove the pot from heat and set aside (covered)
for 2 hours. Drain and rinse the beans in a collander. Sautee the
onions with the olive oil until lightly cooked. Add the wine and miso
and stir until it is dissolved. Add the tomatoes, beef and beans. Bring
to a boil, reduce the heat and let it simmer until the beef is tender.
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