Bean and Potato Soup

Bean and Potato Soup

Ingredients:

• 1-1/2 lbs. cooked, dried,
• white beans (reserve liquid)
• 2 qt. cooking liquid (or cooking liquid plus water to equal 2 qts.)
• 12 oz. pared potatoes, diced
• 2 c. chopped celery
• 4 oz. diced onion
• 2 small minced garlic cloves
• salt and pepper to taste
• 2 c. cooked brown rice chopped
• parsley to garnish

Directions:

• In large sauce pan combine beans, liquid, potatoes, celery, onion, garlic, salt and pepper.
• Bring to a boil.
• Lower heat, cover and simmer for 30 minutes or until vegetables are tender.
• If desired, remove cover and cook until thickened, stirring occasionally.
• Adjust seasonings.
• Pour over 1/4 c. hot rice.
• Garnish with parsley.