3 C's Soup #2 (Carrot, Celery & Cranberry 'red' Beans)

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

This is a soup I made for my special kids. Many had never had any fresh vegetables so every meal was chucked full of good vitamins.Canned fava beans and chicken base instead of ham base is delicious.

Ingredients Nutrition

Directions

  1. In large stockpot, add soaked beans and baking soda, cook on low for 1 1/2 - 3 hours. Add water to always make two quarts.
  2. Make sure the beans are soft.
  3. Or cook canned beans with juice in large stockpot in two quarts water and delete baking soda.
  4. Add chopped carrots, celery, margarine, cilantro, bay leaves and ham or chicken base.
  5. Cook for twenty minutes on low heat.Make sure it simmers for a full 20 minutes.
  6. Add dashes of chili pepper, tomato juice or tomato sauce,sugar and optional pepper if desired. Stir until blended.
  7. Cook for 10 more minutes.
  8. Ladle in bowls with a spoonful of cheddar cheese on top.
  9. Serve with crackers.
  10. Note: Altitude and humidy effect the cooking of beans, so check and when they are soft they are usually done. Cooking time for this recipe is for dry beans. Canned beans cuts the time to one-third.