Meridian Caf�'s Tomato Bean Soup
8 ounces dried black beans, or 15-ounce can, undrained
8 ounces dried red kidney beans, or 15-ounce can, undrained
8 ounces dried pinto beans, or 15-ounce can, undrained
2 tablespoons olive oil
1 medium onion, diced
1 stalk celery, diced
1 small yellow squash, diced
1 small zucchini, diced
3 cloves garlic, sliced thinly
2 28-ounce cans diced tomatoes, undrained
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon dried sage
Salt and pepper to taste
Cook beans according to package directions, until they are soft
(this usually requires about 1-1/2 to 2 hours). Drain, reserving the
cooking liquid. Set aside.
In a large stock pot, heat oil until it shimmers. Add onion, celery,
squash and zucchini; cook until lightly browned and slightly
translucent. Add garlic and cook 1 minute, or until fragrant. (Do
not let garlic cook into brown, hard crispy bits � soft, fragrant
garlic adds a more pleasant flavor.)
Add diced tomatoes with liquid; cook 30 minutes. Add spices, and
cook 10 minutes longer. Pur�e these ingredients in a blender (in
three batches, holding a towel over the top to prevent the liquid
from "jumping" out). Return ingredients to pot. Add cooked beans.
Simmer 10 minutes, adding reserved bean liquid to thin to your
taste.
Serves 8 to 12. |