Bean soup with pumpkin seed oil

By anka
February 2, 2015
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Author Notes: I had fresh beans in my freezer.
Last year I bought half bushel romano beans, clean and freeze them.
They don’t need pre-soaking and they cook in under an hour.

Serves: 4-6

  • 3 cups strained cooked beans or 2 can romano beans or any beans you like
  • 1 onion diced
  • 2 cloves of garlic
  • 1/4 cup parsley chopped
  • 1 teaspoon fresh thyme
  • sea salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 3-4 cups stock
  • sour cream and pumpkin seed oil for garnish
  1. Heat oil, add onion and garlic cook 5min.
  2. Add parsley, thyme, salt and pepper.
  3. Add stock and beans.
  4. Cook 10 minutes.
  5. Cool before you use a blender.
  6. Serve with sour cream and pumpkin seed oil.

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