Mexican Bean Soup - cooking recipe

Ingredients
    1/2 c. navy beans
    3 c. cold water
    1 garlic clove, minced
    3 Tbsp. chopped onion
    1 Tbsp. chopped parsley
    1 c. chopped celery
    1/2 c. finely shredded cabbage
    1/2 tsp. cumin
    1 c. canned tomatoes
    1/2 c. cooked noodles
Preparation
    Rinse beans and bring to a boil in enough water to cover by 1 inch.
    Let stand 1 hour; drain.
    Cook in the 3 cups water until tender, about 2 hours.
    Puree 1/2 cup of the beans in a blender; reserve.
    Saute garlic, onion, parsley, celery and cabbage until wilted in a medium size saucepan.
    Add beans and all ingredients. Heat and serve hot.
    Makes 8 servings.

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