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Vinegar bean soup.

Vinegar Bean Soup

B. C. Flannery, Spokane, Washington

3 large (about 11/2 lb. total) onions

2 dried bay leaves

1 tablespoon olive or salad oil

4 cans (15 to 17 oz. each) butter or

lima beans 3 1/2 cups or 2 cans (14 1/2 oz. each)

regular-strength beef broth

1/2 cup firmly packed brown sugar

6 tablespoons cider vinegar or rice


2 tablespoons dry mustard

1 teaspoon grated lemon peel

1/4 cup minced parsley

Chop onions. In a 5- to 6-quart pan over medium-high heat, combine onions, bay leaves, and oil; stir Often until onions are limp, about 10 minutes.

Meanwhile, in a blender or food processor, puree smoothly 2 cans of beans and their liquid. Add to pan, along with remaining beans and their liquid, broth, sugar, vinegar, mustard, and lemon Peel. If making ahead, cover and chill up to a day. Bring to simmering on high heat; stir often. Ladle into bowls and top with parsley. Serves 7 or 8.

Per serving; 263 cal. (11 percent from fat.); 12 g protein; 3.2 g fat (0.2 g sat.); 51 g carbo.; 675 mg sodium; 0 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Flannery, B.C.
Article Type:Column
Date:Oct 1, 1992
Previous Article:Artichoke pesto pasta.
Next Article:Italian oven-fried potatoes.

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