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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