Randy's Vegetarian Cookbook

Mixed Bean Soup

2 cups ( 1 pound ) mixed beans, lentils, split peas
1/2 cup chopped onion
1/2 cup chopped celery
2 Tblsp Worcestershire sauce
1 Tblsp chopped fresh basil or 1 tsp dried
  juice of 1 lemon
1  chopped carrot
1  28-oz can tomatoes or 1 16-oz can tomato sauce
1  clove garlic, minced
1/2 tsp black pepper
1/2 tsp celery salt
1/3 to 1/2 cup vegetarian "bacon" bits
3 quarts water

Rinse beans. Soak overnight. Drain. Add the water, bring to a boil, lower heat, and simmer for 1 hour. Add all remaining ingredients except artificial bacon bits and simmer for 2 more hours. Add artificial bacon bits to soup and simmer an additional 15 minutes. Serve hot. If desired, sprinkle Parmesan cheese on top.

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