Qualicum Bay
Bed and Breakfast

Qualicum Bay, British Columbia, Canada

Specialty Recipe

18 Bean Soup

Ingredients

2 cups dried assorted beans, washed and sorted

2 Tablespoons olive oil

2 large carrots, chopped

2 ribs of celery, chopped

1 large onion, chopped

4 cloves garlic, minced

2 teaspoons oregano

1/2 teaspoon ground cumin

Pinch cayenne pepper (optional)

1 large can diced tomatoes in juice

2 cans chicken broth

2 Tablespoons HP sauce

1 teaspoon Worcestershire sauce

Dash hot sauce (optional)

Salt and pepper

6 cups (or more) water

Cover beans with water. Bring to a boil and boil for 1 minute. Cover and remove from heat. Let stand for 1 hour until beans are soft. (Check water level and add more if necessary.) Drain beans and put aside.

Heat oil in large skillet over medium-high heat. Add carrots, celery, onion, and garlic. Saute until soft and fragrant (about 10 minutes). Add oregano, cumin, and cayenne. Transfer to large soup pot. Add diced tomatoes, chicken broth, HP sauce, Worcestershire sauce, and hot sauce. Add reserved beans. Add enough water to cover beans. Bring to a boil, reduce heat, and simmer until mixture thickens, stirring often (about 45 minutes). Season with salt and pepper. Can be made ahead of time and reheated. Add more water if necessary.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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