Recipe for Illiria Bean Soup 
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Yield:
1
Ingredients:
Amount Ingredient
1 lb small white beans *NOTE
6 cup nonfat chicken broth
6 cup water
1/2 cup chopped onion
1/2 cup carrots sliced or diced
1/2 cup celery sliced or diced
1 can tomatoes (14 oz) drained
w/juice reserved (14 to 16)
chop
freshly ground pepper to taste
1 x bay leaf
2 tbl olive oil
3/4 tsp salt optional
Instructions:
Instructions: Heres another bean soup recipe from Jane Brody. I offer two versions: her version (slightly modified) and my pressure cooker version. Its a very rich tasting soup.

NOTE: picked over, rinsed, soaked 10 hours or longer in water to cover by at least 4" and drained

1. Place the beans, broth and water in a soup pot. Bring the ingredients to a boil, and cook the beans for 40 minutes or until they are half done.

2. Add the onion, carrots, celery, tomatoes with their juice, and pepper to the beans, and boil the soup gently for 40 minutes or until the beans are soft. Remove bay leaf.

3. Stir in the olive oil, and season the soup with salt (if desired) and hot pepper sauce
8 main dish servings

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