Updated Thursday, May 23rd, 2002
Yield: 8 to 10 servings
The next morning, drain the beans. Combine the beans with 2 cups water, the broth, and the bay leaf. Bring to a boil; then reduce the heat and simmer for 1-1/2 hours. Add the remaining ingredients, except the lemon slices, and simmer for 2 hours.
Remove the bay leaf. Blend the soup in a blender for a smooth soup or mash the beans with a potato masher for a chunky soup. Serve hot, garnishing each bowl with a slice of lemon.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111