Wednesday, April 24, 2013

40 days-40 Lenten Recipes #38 Bean Soup

Bean Soup

4 carrots, sliced
2 stalks celery, chopped
1 cup kale, chopped
2 cups navy beans, soak overnight
1 cup tomatoes, chopped
2 onions, chopped
1/2 cup olive oil
1 cup tomato sauce
1 T oregano
1 T basil
salt and pepper to taste

Bring 4 cups water to a boil, add all ingredients and bring back to a boil.
Cover and lower heat to a simmer for about an hour, more water may need to be added.
Stir once every 20 minutes.
When beans are soft but not mushy, it's done!

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