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.