Show-Me-State Vegetable-Bean Soup

Show-Me-State Vegetable-Bean Soup
Show-Me-State Vegetable-Bean Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    pound dried navy beans

  • 8

    cups water

  • 1/2

    cup dry red wine

  • 2

    teaspoons dried basil

  • 1 1/2

    teaspoons salt

  • 1

    teaspoon dried marjoram

  • 1/4

    teaspoon pepper

  • 2

    cups chopped onion

  • 2

    cups sliced zucchini

  • 1

    cup chopped celery

  • 1

    cup chopped red bell pepper

  • 1

    cup sliced carrot

  • 6

    garlic cloves minced

  • 1

    (6-ounce) can tomato paste

  • 1/3

    cup grated fresh Romano cheese

Directions

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans; return to pan. Add 8 cups water and next 5 ingredients (water through pepper); bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Add onion and next 5 ingredients (onion through garlic); simmer, uncovered, 50 minutes or until vegetables are tender. Stir in tomato paste; cook an additional 10 minutes. Ladle soup into bowls, and sprinkle with cheese. Serving Size: 1 cup soup and about 1 1/2 teaspoons cheese

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