NVDAILY.COM | Reader Recipes
Posted December 5, 2013 | Leave a comment
Horta (& Bean) Soup
2 qt. chicken, beef, or vegetable broth
*If you're incorporating any dried beans (such as northern, white, broad, lima, etc), put beans into a large pot with broth. Bring to a boil and simmer for one hour. Keep in mind, you may need to add water to the soup to bring the level back up to about 2 quarts. Put chopped, fresh vegetables into a large pot with broth. Add bay leaves and bring to a boil. Reduce heat and simmer with lid slanted atop pot for 45 minutes. Add any frozen or canned vegetables and cook for a further 15-20 minutes, or until tender. Remove bay leaves. Add herbs, flax seed, and salt & pepper to taste. Stir and cook for 5 minutes more. Taste and add more herbs, salt, or pepper to even out taste.
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