Hearty Bean Soup(Vegetarian Recipe; Serves 8)

• 2 c. cooked Great Northern beans (3/4 c. raw)
• 2 c. cooked kidney or red beans (3/4 c. raw)
• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 2 large celery stalks, chopped
• 1 medium potato, scrubbed and diced
• 1 c. string beans, cut into 1-inch pieces
• 1 (14 oz.) can plum tomatoes, chopped
• 1 1/4 c. dry red wine
• 1 tsp. each: dried summer savory and paprika
• 1/2 tsp. each: ground coriander and ground cumin
• salt and freshly ground pepper to taste

1. Cook the beans in extra water so it can be used as stock. Heat the olive oil in a soup pot.
2. Add the onion and celery and saute until golden.
3. Add the potato and string beans, along with enough water or cooking liquid from the beans to cover.
4. Bring to a boil, then simmer, covered, over moderate heat until the vegetables are just tender, about 20 to 25 minutes.
5. Add the beans and the remaining ingredients plus 2 more cups of water or stock from beans.
6. Simmer, covered, over low heat for another 20 to 25 minutes.
7. Taste to be sure that everything is done to your liking.

cooked great northern beans, kidney, olive oil, onion, celery stalks, potato, string beans, tomatoes, red wine, paprika, ground coriander, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=315747 (may not work)