Saturday, August 26, 2006
August 26, 06 Saturday
We had company over for dinner tonight. I used my summertime tablecloth and seashell napkin rings, since in another week, I'll be getting my fall things out. :0)
The soup ingredients are very simple but when left in the crockpot all day, something magical happens! My father-in-law had three bowls of it tonight!
Here is the recipe.
2 tablespoons olive oil
2 carrots, peeled and diced
1 pound dry navy beans, soaked overnight. (You can also use 2 cans of navy beans)
4 cups mushroom broth
1 cube vegetable bouillion
1 bay leaf
4 sprigs fresh parsley
1 sprig fresh rosemary
1 sprig fresh thyme
1 large potato, diced
1. Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.
2. In a crockpot, combine beans, carrots and onion, mushroom broth, bouillon and bay leaf. Pour in water if necessary to cover the ingredients. Tie together parsley, rosemary and thyme and add to the pot. Cook on low for 8 hours.
3. Add the potato after 7 hours of cooking. Remove herbs before serving.
~"Come Lord Jesus, be our guest, And may our meal by thee be blest." - Martin Luther (1483-1546)~