Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---- BEAN MIX ------ - if using soup bone
Go to the supermarket with 1 Soup bone, such as a bone
A bulk section or natural - from smoked ham, cured
Foods co-op. Buy equal - pork shoulder, or ham
Quantities of every dried - hock
Bean you see: lentils, split 1 Bay leaf
Peas,calico, aduki, orange 1 Fresh or dried chili
Lentils, any and all! When 2 T Herb Mix
You get home, mix all the 1 lg Onion
Beans fearlessly. Ten 2 lg Cloves garlic, pressed
Varieties is the min, 16 - - or more if you like
20 is not uncommon. Salt and plenty of fresh
------ HERB MIX -------- - ground black pepper
1/2 c DRIED PARSLEY 1 cn Whold tomatoes with their
1/4 c + 2 T dried summer savory - juice, coarsely pereed in
1/4 c Cumin seeds - a food processor
2 T Ea. fennel seeds, caraway 1 md Carrot, scrubbed or peeled
Seeds, dill seeds, cracked - and sliced
Coriander seeds, sweet basil 1 Rib celery with leaves,
And dried chervil - sliced
1 T Ea. celery seeds, dried 2 md Potatoes, scrubbed and
Thyme (lemon thyme, if - finely diced
Available), lavender, sweet 4 oz Fresh green beans, trimmed
Marjoram - and sliced
1/2 t To 1 t cayenne pepper 2 t Pickapeppa or Worcestershire
-- mix it all and store -- 1 ds Honey
----------- SOUP ---------- Minced fresh parsley or
2 c Bean Mix, washed - other green herb, for
7 c Any well-flavored vegetable - garnish
- or chicken stock, or water

1. In a large heavy soup pot, soak the beans in stock or water to
cover overnight. (If using chicken stock, refrigerate)

2. The next day add enough of the remaining stock or water to cover
the beans by 1 or 2 inches. Add the soup bone if using, the bay
leaf, and chili. Bring to a boil, then turn down the heat to very
low and let simmer, covered, until the beans are tender, 1 to 3 hours
depending on the type of bean.

3. Add the remaining ingredinets except the parsley. Simmer,
covered, until vegetables are tender, 20 to 25 minutes.

4. If using the suup bone, take it out, bick off any meat that
clings to the bone, and return it to the soup. Take out the bay leaf
and chili. mash a couple cups of beans against the side of the pot
with a wooden spoon to thicken the soup slightly. Serve hot,
garnished with the parsley. This suop is even better the next day.
From: The Dairy Hollow House / Soup Bread, page 191
Submitted By BRENT WILLIAMS On 11-21-94

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