Speckled Soup Recipe

From "Meals Without Squeals" by Christine Berman & Jacki Fromer.

Step 1

Soak beans in water to cover by 2" overnight. Drain in the morning.

Step 2

Saute garlic, onion, celery, and carrots in oil for about 10 min.

Step 3

Add soaked beans and the 4 c water or stock.

Step 4

Simmer until beans are tender, about 45 min.

Step 5

Add basil and green beans or zucchini and simmer another 30 min or so, until tender.

Step 6

Before serving, stir in lemon juice, salt and pepper.

Serves 8 preschool or 6 school-age children 1 meat alternative

Posted by Theresa Merkling.

Things You'll Need

  • 1 1/2c White beans
  • 4c Water or stock
  • 2 Cloves garlic, minced
  • 2 Stalks celery, chopped
  • 2 Carrots, chopped
  • 1 Onion, chopped
  • 2tb Olive oil
  • 1tb Dried basil
  • 1/2lb Green beans in 1" pieces, or
  • 1/2lb Zucchini, sliced in
  • -half-moons
  • 2tb Lemon juice
  • 3/4ts Salt
  • pepper to taste

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