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Bean Soup

1 1/3 c (8oz) dried kidney beans
1 qt Water
2 ts Salt
2 tb Veggie broth
3/4 c Chopped onion
1/2 Cu diced carrots
1 c Diced celery
1 ts Marjoram
1 Clove garlic; minced
1 ds Pepper
1 c Claret dry red wine
6 Thin slices lemon for garnish


Soak beans overnight. Cook until tender about 1-1/2 hours or 20 minutes in the quart of water, in a pressure cooker. Puree. Saute onions, garlic, carrots, and celery until tender. Add beans and their liquid, marjoram, salt & pepper, and wine. Bring to a boil, then simmer for 5 minutes. Garnish with the lemon slices. Serves 4 to 6.




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