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Wine Bean Soup

March 4, 2014

The best way to do this is to cook beans ahead of time and freeze em. Also have your roomies’ friends leave behind wine.
You can leave the wine out of this.

Sautee in oil in the bottom of your soup pot, waiting until the previous ingredient is softened a bit before adding the next one:

2 lg carrots, sliced pretty thinly
1/2 onion, diced
2+ tb garlic, minced

don’t burn your garlic.

1 1/2 c tomato puree (or puree 8 roma tomatoes)
1 can corn (can be reg or creamed)
2-3 cups beans (cooked) (kidney, pinto)
1-2 c water (it will boil down so add more than you want)
simmer this.
then add 
1/2 c wine
black pepper, salt
1/4 ts cloves (ground) * don’t over do it.


Eat, ‘fridge or freeze. Great with fluffy biscuits.

Taste often as you spice.
Simmer until thoroughly heated, cook down until thicker. Basically, cook til done. You’ll know.
The alcohol should be cooked off before it is done.

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