| Recipe Ingredients: |
| 6 ounces |
Cranberry Beans |
| 6 cups |
Water |
| 1 large |
Onion, finely chopped |
| 2 |
Celery Stalks, thinly sliced |
| 3 ounce |
Frozen or Fresh Cranberries |
| 3 |
Potatoes, peeled and diced |
| 1 cup |
Half and Half |
| 2 tbsp |
Fresh Parsley, finely chopped |
| 1 large |
Bay Leaf |
| 1 large |
Clove Garlic, crushed |
| 2 tsp |
Sea Salt |
| 1 tsp |
Black Pepper |
Cooking Directions: |
| 1. |
Bring water to a boil in a deep pan. Add beans, onion, celery stalks, cranberries, potatoes, parsley, bay leaf, garlic, salt and black pepper. Boil rapidly for 15 minutes until brothy. Remove froth with a spoon and discard. Reduce heat, add half and half and simmer for 1 1/2 hours or until smooth. Put in blender for a smoother soup. Serve hot with whole grain bread.
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Cranberry Beans
Sometimes called shell beans, these cranberry beans are not just beautiful to look at, they are delicious to eat.
Sea Salt
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.
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