Yellow-eyed Bean Soup

We like variety in our soups, so I decided to try a different heirloom bean. This one is the yellow-eyed bean and was pretty enough to deserve a before and after picture. I used the same basic prep and cooking steps as I have with my other soups (pressure cooked 35 minutes, paste made from half of resulting mixture, add veggies and seasonings of choices, then slow cook 4 hours). The result was filling and delicious. For this soup, I added yellow peppers, small purple potatoes, carrots, celery, and greens onions. For seasoning, I added garlic, onion, an Italian blend, dried celery, and a pinch of dill. Simple recipe and great for multiple meals. 

Published byDebra Larabee

Debra Larabee is a nurse, writer, photographer and lifestyle educator. She received her diploma in nursing in 1981 from Mount Carmel School of Nursing and a Bachelor of Science in Nursing in1990 from Capital University. Debra completed post-graduate training in distance education from the Univerity of Maryland and has dedicated her professional life to assisting others in their search for a healthier life.

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