Date: Tue, 29 Mar 94 19:22:34 EST
From: kjb2@postoffice.mail.cornell.edu (Kathy Brese)
Sweet Potato Variation of Quintabean Soup
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2 28 oz. cans of whole tomatoes
2-3 medium white potatoes, scrubbed and cubed
1-2 medium sweet potatoes, peeled and cubed
1-2 carrots
water to cover
about 1/3 of the Quintabean soup recipe (see below) (I think I will
probably freeze the soup since it makes so much more than I can use at
once)
In a large dutch oven, cook tomatoes (with juice), potatoes, sweet
potatoes, and carrots in water until tender. Add beans and some juice from
Quintabean soup and heat through. YUM.
Quintabean Soup
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1 c dry pinto beans
1 c dry kidney beans
1 c lima beans (or white beans) (I used white)
8 c water
2 onions, chopped
2 bay leaves
1 tsp basil
2 tsp paprika
2 tsp celery seed
1 c black beans
4 c water
1/2 c yellow split peas (or lentils) (I used green split peas)
2 tsp dill weed
1/2 tsp cumin
Place 8 cups water in a large soup pot (she means LARGE). Add pinto,
kidney, and lima beans, onions, bay leaves, basil, paprika, and celery
seed. Cover and cook over low heat for 1 hour. After one hour, add the
black beans and 4 cups of water. Continue to cook for anouther hour. Then
add the split peas or lentils, the dill and cumin. Add more water if soup
is too thick. Continue to cook for 1 more hour. (You can see why I
decided to crock pot it!)
HELPFUL HINTS: This base also makes a delicious stew. (YES) During the
last hour of cooking, when the split peas are added, you may add chunks of
vegetables, such as: 2 potatoes, 1 carrot, 1 cup green beans. Then 1/2
hour before serving, add some chopped zucchini and chopped spinach or
cabbage. Try this in a slow cooker. Combine all ingredients in a crock
pot, except use only 10 cups of water. Cook on low about 10-12 hours, or
on high for 5-6 hours.
kwvegan vegan