Date: Sun, 17 Jan 1999 00:40:36 +0000
From: Maralyn (maralyn.olsen@virgin.net)
Kidney Bean & Butternut Squash Soup
Serves 6
PREP TIME: 15 minutes
COOKING TIME: 2 1/2 hours
4 quarts water
1 pound kidney beans, picked over
2 bay leaves
10 cloves garlic, chopped
2 butternut squash, cut in half lengthwise, seeded, peeled and
cubed
1 bunch flat-leaf parsley, chopped
10 leaves fresh basil, chopped
Salt to taste
1 teaspoon black pepper
1. Bring the water to a boil in a large covered pot. Add beans and bay
leaves. Cook over medium heat, uncovered, 11/2 hours, stirring
frequently, until the beans are nearly tender.
2. In a large skillet, heat some broth or water over low heat. Add
garlic and cook, stirring frequently for 5 minutes, until soft and
golden. Add squash, parsley, basil, salt and pepper. Cook uncovered
over low heat about 20 minutes, stirring frequently, until lightly
softened.
3. Spoon squash mixture into the pot of beans, scraping up the bits
that cling to the skillet. Simmer 45 minutes, stirring frequently,
until squash and beans are soft and soup is thick. Adjust seasonings
to taste.
kwvegan vegan