Tarragon-scented white bean soup

6 servings

Ingredients

Quantity Ingredient
1¼ cup Dried navy beans;* picked over, rinsed, soaked over- night in ample water to cover
5 cups Boiling water;
1 tablespoon Safflower -=OR=-
1 tablespoon Canola;
1 cup Leeks sliced thinly (white and green parts -=OR=-
1 cup Onion; coarsely chopped
2 larges Carrots; halved lengthwise & cut into 1/2\" slices;
2 larges Celery rib; finely diced
2 larges Bay leaves;
2 teaspoons Salt; OR TO TASTE

Directions

Drain and rinse the beans. Place them in the cooker with the water, oil, leeks, carrots, celery, bay leaves and tarragon. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure, and cook for 8 minutes. Allow the pressure to come down naturally, (by turning off heat & allow to sit until pressure in naturally released) or use a quick-release method. (Running pressure cooker under cold water to release the pressure). If the beans are not quite tender, either return to high pressure for another minute or two or replace lid (but do not lock) the lid and simmer until the beans are done. Remove the bay leaves and add salt. (to taste) If the soup is too thin, with slotted spoon, transfer about 1 cup of the beans to a food processor or blender, and puree. Stir the puree back into the soup. Source: The San Diego Union-Tribune, Food Section, Jan. 12, 1994 + "Great Vegetarian Cooking Under Pressure". Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 01-13-95

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