Zucchini Bean Soup
(from kchamplinagins’s recipe box)
curry, chicken soup base; vary amount of beans to zucchini to taste
Source: Sunset (from RecipeThing user Cloud)
Prep time: 15 minutes
Cook time: 35 minutes
Serves 4 people
Categories: soup
Ingredients
- 4 cans (15 1/2 oz each) pinto beans
- 2 T butter
- 3 c finely chopped onions
- 1 c chopped celery
- 1 T hot curry powder (or more, to taste)
- 8 c chicken broth
- 1 c rice
- 2 lbs. zucchini, ends trimmed and diced
- 1/4 c chopped Italian parsley
- 3 T lime juice
Directions
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Drain beans, reserving ½ cup of the liquid. Rinse beans; set aside.
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In a 12-quart pan over medium-high heat, cook butter, onions, and celery, stirring occasionally, until lightly browned, 10 minutes.
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Add curry, and cook, stirring, 3 minutes more.
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Add broth, reserved bean liquid, and rice; scrape browned bits from pan bottom.
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Cover; bring to a boil, 2 minutes.
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Reduce heat; simmer, covered, until rice is just tender, 15 minutes.
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Stir in zucchini, beans, parsley, and juice. Add salt and pepper. Heat until hot.