# Posted: 11 Jun 2016 17:38 - Edited by: MtnDon
Vegetable Bean Soup
Carrots, sliced and diced, 2.5 to 3 c.
Onion, sweet, chopped, 1 c.
Celery, chopped, 1 c.
Leek, chopped, 1.5 to 2 c.
Beans, dried, assorted, 10 oz wt.
OR, beans, canned, assorted or self choice
Olive oil, 2 to 4 Tbsp.
Green cabbage, cut to 1 inch squares approx, 3 c. or so
Garlic, minced, 1 to 2 Tbsp.
El Pinto green chili sauce, 4 Tbsp
Salt, 1 to 2 tsp. or to taste
Chicken or vegetable stock, 4 c.
(vary qty to suit your preference to amount of liquid)
Peppers, assorted bell peppers and sweet peppers, chopped, 3 c.
Place dry beans in pot
Add 6 to 8 cups water and bring to boil.
Cook on medium heat 5 to 10 minutes then turn heat off. Let soak for 1 to 2 hours.
(if using black beans soak and cook separately to avoid color contamination)
Place olive oil in a large pot.
Add onions, leek, celery and saute till tender.
Add cabbage and stir in. Cook 5 minutes.
Add garlic and salt
Add stock, bring to boil.
Simmer on low heat 50 to 60 minutes.
Check beans to see if tender or nearly tender.
Drain and rinse.
Add beans to pot. Return to boil, then simmer 30 minutes.
Add peppers and green chili.
Cook 20 minutes, then set aside to cool.