Bean Soup



INGREDIENTS:

1 onion

celery

3-6 cloves of garlic, to taste

1 carrot

corn

1 tsp. whole mustard seed

1 tsp. ground mustard seed

1 tsp. ground turmeric

½ tsp. caraway seed

1 Tbsp. ground cumin

1 Tbsp. ground coriander seed

taragon

thyme

rosemary

fresh coriander leaf (wrongly called cilantro)

fresh ground black pepper

salt

DIRECTIONS:

1. I mince the onion as finely as possible; so too
the garlic, tomato (if I use it), celery and coriander.
Sautée the onion in the bottom of the pot in oil of some
sort (I like butter or bacon grease), then the garlic.
Remove from heat and pour in all cans, then use each can
to add its own measure of water. The add the rest of the
vegetables and spices, and let boil for a few hours until
the soup has thickened and serve it forth. This soup
improves greatly with age.



Bean Soup