Bean Soup

1. 1

   Wash beans and drain.

2. 2

   Cover beans with 4 to 5 cups water, salt, chicken broth, bay leaf, black pepper and garlic powder. Bring to boil; reduce heat.

3. 3

   Simmer, covered, about 1 1/2 hour. At this time, add greens with liquid, carrots, potatoes and onion. Cook, covered, until beans and vegetables are tender, about 1 hour.

4. 4

   Serve with sprinkle of Parmesan cheese.

5. 5

   Do not eat bay leaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.