Zucchini Bean Soup

(from Cloud’s recipe box)

curry, chicken soup base; vary amount of beans to zucchini to taste

Source: Sunset

Prep time: 15 minutes
Cook time: 35 minutes
Serves 4 people

Categories: beans, 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

  1. Drain beans, reserving ½ cup of the liquid. Rinse beans; set aside.

  2. In a 12-quart pan over medium-high heat, cook butter, onions, and celery, stirring occasionally, until lightly browned, 10 minutes.

  3. Add curry, and cook, stirring, 3 minutes more.

  4. Add broth, reserved bean liquid, and rice; scrape browned bits from pan bottom.

  5. Cover; bring to a boil, 2 minutes.

  6. Reduce heat; simmer, covered, until rice is just tender, 15 minutes.

  7. Stir in zucchini, beans, parsley, and juice. Add salt and pepper. Heat until hot.

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