Vinegar bean soup

Sunset, Oct, 1992 by B.C. Flannery

Vinegar Bean Soup

B. C. Flannery, Spokane, Washington

3 large (about 11/2 lb. total) onions

2 dried bay leaves

1 tablespoon olive or salad oil

4 cans (15 to 17 oz. each) butter or

lima beans 3 1/2 cups or 2 cans (14 1/2 oz. each)

regular-strength beef broth

1/2 cup firmly packed brown sugar

6 tablespoons cider vinegar or rice

vinegar

2 tablespoons dry mustard

1 teaspoon grated lemon peel

1/4 cup minced parsley

Chop onions. In a 5- to 6-quart pan over medium-high heat, combine onions, bay leaves, and oil; stir Often until onions are limp, about 10 minutes.

Meanwhile, in a blender or food processor, puree smoothly 2 cans of beans and their liquid. Add to pan, along with remaining beans and their liquid, broth, sugar, vinegar, mustard, and lemon Peel. If making ahead, cover and chill up to a day. Bring to simmering on high heat; stir often. Ladle into bowls and top with parsley. Serves 7 or 8.

Per serving; 263 cal. (11 percent from fat.); 12 g protein; 3.2 g fat (0.2 g sat.); 51 g carbo.; 675 mg sodium; 0 mg chol.