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Spanish Bean Soup
Recipe Submitted by: Mike Bersell
Revised: April 14, 2000

Categories: Soup>Beans and Grains>Appetizers>Vegetarian
Yield: 3 gallons
Ingredients Amount Method
Beans, kidney or garbanzo
Water
Onion, Chopped
5 lbs.
5 gal.
1 lb.
Wash and pick beans. Add water and soak overnight under refrigeration. The next day, drain excess water, replace with enough water to cover and cook until tender along with onion.
Puree beans and add water if necessary to make 1 1/2 gal.
Onion, chopped
Green pepper, chopped
Butter or Canola oil
6 oz.
2 oz.
2 oz.
Saute vegetables in oil until slightly browned.
Tomato puree
Salt
Pepper
1 1/2 gal.
1/4 cup
1 Tbl.
Heat tomato puree and add with seasoning to bean puree.
Cook for 5 minutes to blend ingredients.

Chef's Tips:
Ham stock may be substituted for tomato puree.
2 tsp. Saffron may be added, if desired.

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