Title: Mexican Bean Soup
Categories: None
Yield: 1 Servings

10 c Water (up to 12)
3/4 c Pinto beans dry
3/4 c Kidney beans dry
1/2 c Barley ( substitute any
-other grain up to 3/4 cups
-)
1/4 c Parsley dry
Veggie bouillon ( enough to
-season amount of water )
1 Bay leaf ( optional )
Garlic powder
Chilli powder
Cumin
Red pepper flacks ( any hot
-seasonings are fine )

Pick and clean beans. boil with amount of water given for 2 min. let stand
for an hour. boil again and reduce heat for a soft boil about 1 to 1 1/2
hrs. then add remaining ingredients and continue boiling untill the grain
is cooked 1 or so hours. we like to over cook the grain 1 1/2 hrs. let
stand for a 1/2 hr while cooling. makes about 6 to 8 servings freezes well.

Posted to fatfree digest V96 #263

From: Patrick Luis Muga

Date: Mon, 23 Sep 1996 21:57:59 -0700