Monday, August 6, 2012

Basil and Bean Soup





Description

This Italian bean soup is perfect for a cool autumn night sitting around the table with family and friends. You can change up the recipe and switch out vegetables for your favourites and leave out the meat for a hearty vegetarian option.



Ingredients

1/2 pound dried white kidney beans or great northern beans

1 pound lean stewing meat, cut in 1-inch cubes

2 small zucchini (unpeeled), diced

2 turnips, peeled and diced

1 large potato, peeled and diced

2 stalks celery, sliced

2 medium onions, chopped

28 ounce can whole tomatoes

2 teaspoon leaf basil

1/8 teaspoon crushed red pepper

1 tablespoon salt, or to taste

2 tablespoon olive oil



Instructions

1. Completely soften beans.

2. Combine all ingredients in crock pot; add water to cover and mix well. Cover and cook on high setting for 3 hours. Turn to low setting for 8 to 14 hours (or cook entire time on high setting for 5 to 7 hours).

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