Recipe for Bean Soup ii 
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Yield:
1
Ingredients:
Amount Ingredient
1 lb fifteen-bean soup mix
1 tbl vegetable, olive or canola oil
1 x huge red onion roughly diced
3 lrg garlic cloves minced
2 bn scallions chopped
1 tsp dried basil
(or 1 tbs fresh basil)
1 tsp dried oregano
(or 1 tbs fresh oregano)
1 tsp dried thyme
(or 1 tbs fresh thyme)
1/2 tsp freshly-ground white pepper
1/2 tsp freshly-ground black pepper
1/2 tsp cayenne pepper
1/4 tsp red pepper flakes (1/4 to 1/2)
zest of 1 lemon or lime
1 tbl rice wine vinegar, balsamic vinegar,
or Chinese red vinegar
2 qt egetable stock
Instructions:
Instructions: Pre-prep beans according to package directions by soaking in water overnight or simmering them in water for an hour, draining the water and reserving the beans in a colander.

Saute onions in oil for 5 to 8 minutes over medium heat until they are soft. Add minced garlic, scallions and all of the herbs and spices, including the zest, stir and heat through for about 2 minutes. Add vinegar and stir, then add beans, stock or water and base or plain water, cover pot and bring to a boil. Lower heat to simmer. Cover pot again and allow to simmer for 1 1/2 hours. Check for level of liquid occasionally. Add additional stock or water if soup appears too thick for your taste. Check beans for tenderness. If not soft, cook at simmer for another 1/2 hour.

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