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5-bean Soup

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Member since 2007

Serves | Prep Time | Cook Time


2 cups assorted beans
1/2 bunch thyme
water to cover
2 or 3 carrots, peeled and chopped
1/2 bunch fresh parsley, chopped
1/2 bunch green onions, chopped
1 tablespoon Bavarian seasoning
2 cups chicken broth

Rinse the beans and pick out any badly damaged ones. Add the beans to a Dutch oven and cover with at least 2 inches of water above the depth of the beans. Bring to a boil, allow to boil 5 minutes, remove from heat, and let stand 1 hour. Drain beans and return to pot. Add chicken broth, thyme and enough water to bring liquid level to an inch or two above the level of the beans. Bring to a simmer and cook over medium-low heat until beans are nearly tender. Add remaining ingredients and simmer 30 minutes longer. Serve with hot crusty bread.

Pairs Well With


After an early frost last night, this soup looks like it will hit the spot.

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