This is one of my favourite bean soup recipes from
Chatelaine, January 1995
Step 1: In a large bowl, place and cover with water 1 ¼ cup mixed beans(1/4 cup of each kind-
ex.black turtle,kidney,navy,yellow eye,black eye or beans of your choice). Let soak overnight.
Step 2: In the morning, mix and set aside-1/4 cup each green lentils,
pot barley and split peas
Step 3: In a large saucepan, combine:
1 crushed garlic clove 2 large carrots, chopped
2 onions, chopped 2 celery stalks, chopped
Prepare 8 cups chicken stalk and pour 1 cup over the veggies.
Bring to a boil, uncovered, over medium heat.
Step4: Place barley mixture in a sieve, rinse under cold running water
and drain. Add to saucepan along with remaining stalk.
Add: 1-28oz. can tomatoes and juice drained beans
¼ tsp. Dried thyme 1 Bay Leaf
¼ tsp. each black pepper and cayenne.
Bring to a boil, skimming off the foam. Cover and reduce heat to low-
simmer stirring occasionally until the beans are tender,about 2-2 1/2 hours.
Stir in 1 sweet red or green pepper, chopped.
Simmer for 5 minutes and stir in ½ cup chopped parsley.
Serve with whole grain bread and a green salad
Refrigerate up to 3 days or freeze. Yield: 14 cups
152 Holland St. E unit 1
