Mexican Bean Soup

1. 1

   Rinse beans and bring to a boil in enough water to cover by 1 inch.

2. 2

   Let stand 1 hour; drain.

3. 3

   Cook in the 3 cups water until tender, about 2 hours.

4. 4

   Puree 1/2 cup of the beans in a blender; reserve.

5. 5

   Saute garlic, onion, parsley, celery and cabbage until wilted in a medium size saucepan.

6. 6

   Add beans and all ingredients. Heat and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.