Bean And Potato Soup
|Cooked white beans||1 1⁄2 Pound (Reserve Cooking Liquid)|
|Cooking liquid/Cooking liquid plus water to equal 2 quarts||2 Quart|
|Pared potatoes||12 Ounce, diced|
|Celery||2 Cup (32 tbs), chopped|
|Onion||4 Ounce, diced|
|Garlic||2 Clove (10 gm), minced|
|Cooked brown rice||2 Cup (32 tbs)|
|Chopped parsley||1 Tablespoon (For Garnish)|
In a large saucepan combine beans, liquid, potatoes, celery, onion, garlic, salt, and pepper.
Bring to a boil.
Lower heat, cover and simmer for 30 minutes or until vegetables are tender.
If desired, remove cover and cook until thickened, stirring occasionally.
Divide evenly into 8 soup bowls, each containing 1/4 cup hot rice.
Garnish each serving with chopped parsley.