Show-Me-State Vegetable-Bean Soup

Name: Show-Me-State Vegetable-Bean Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters sliced carrot; 237 milliliters chopped celery; 2 teaspoons dried basil; 1 teaspoon dried marjoram; 454 grams dried navy beans; 118 milliliters dry red wine; 6 garlic cloves, minced; 473 milliliters chopped onion; 0 teaspoons pepper; 237 milliliters chopped red bell pepper; 79 milliliters grated fresh Romano cheese; 2 teaspoons salt; 170 grams tomato paste; 2 liters water; 473 milliliters sliced zucchini

Need It can be enjoyed any time, but it is especially good for Autumn. A mixture of pepper, romano cheese, zucchini, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes.

Ingredients you will need

Beans

Water

Equipment you will use

Dutch Oven

Remove from heat; cover and let stand 1 hour.

Drain beans; return to pan.

Ingredients you will need

Beans

Equipment you will use

Frying Pan

Add 8 cups water and next 5 ingredients (water through pepper); bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours.

Ingredients you will need

Pepper

Water

Add onion and next 5 ingredients (onion through garlic); simmer, uncovered, 50 minutes or until vegetables are tender. Stir in tomato paste; cook an additional 10 minutes. Ladle soup into bowls, and sprinkle with cheese.

Ingredients you will need

Tomato Paste