Bean Soup(Serves 4)

• 1 c. beans
• 18 c. water
• 1 Tbsp. oil
• 1 qt. liquid
• 1 large can tomatoes
• vegetables such as celery, carrot, green beans, corn, okra and onions
• seasonings (garlic, bay leaf, red pepper and curry powder) in bag

1. To avoid gas from beans soak beans in 9 cups water for a minimum of 4 to 5 hours.
2. Drain and discard water.
3. In a large pot over high heat, bring 9 cups water to a boil.
4. Add soaked beans and oil, to reduce foaming (may be omitted to reduce fat and top of liquid skimmed with a spoon), turn heat down to simmer.
5. Cover loosely and cook for 1 hour.
6. Drain water from beans and repeat previous step, cooking until beans are tender.
7. Drain again reserving 1/2 cup liquid.
8. Dissolve seasonings from bag in this liquid and return to pot with beans.
9. Add liquid and tomatoes along with vegetables.
10. Serve hot with low-fat crackers for a well balanced meal.

beans, water, oil, liquid, tomatoes, vegetables, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=874000 (may not work)