I have made this bean soup before and thought it was pretty good. I cut and pasted it from the original directions that I used. Good luck to them on cutting their Pop Tart addiction.
1 cup kidney beans -- dried
2 each garlic cloves -- pressed
1 each onion -- chopped
2 each potato -- cut in chunks
1 each carrot -- sliced 1/2" thick
2 each zucchini -- sliced 1" thick
1/4 pound green beans
2 each leek
1/4 pound cabbage
(savoy is best)
1/3 cup brown rice, long-grain -- * see note
3 each tomato -- cut in wedges
1/4 cup parsley sprigs -- chopped
1/4 teaspoon celery seed
1/4 teaspoon marjoram
1 teaspoon basil
1 teaspoon oregano
Place beans in pot with 2 quarts of water. Bring to boil, remove from
heat and let rest 1 hour. Then add chopped onion, garlic, and simmer for
1 1/2 hours.
Chop potatoes in large chunks; do not peel. Slice carrots 1/2 inch and
zucchini 1 inch thick, scrub them, do not peel. Slice leeks and cut
beans into 1 inch pieces. Add to soup pot along with seasonings. Simmer
for 1 hour longer.
Thinly slice cabbage and add to soup along with rice or spaghetti.
Simmer another 20 minutes. Add more water if too thick. Add tomato
wedges for the last 10 minutes, just before serving.
HELPFUL HINTS: Kidney beans make a good rich broth, but any kind of bean
also may be used. Soup freezes well, so make a large batch when you have
time and freeze half for use on a budy day. Try using some chopped
spinach, instead of the cabbage.