Vegetable Soup (Potaje)

Ingredients

• 1 pint fresh kidney beans
• 1 onion, minced
• 5 pints boiling water
• 1 small stick cinnamon
• 2 tablespoons olive oil
• 5 peppercorns, crushed
• 2 cloves garlic, minced
• % bay leaf
• 2 tomatoes, chopped
• 1 lemon, sliced

Method

1. 1

   Cover the beans with the boiling water, and bring to a slow boil.

2. 2

   Heat oil in a saucepan, and fry garlic until light brown.

3. 3

   Add the tomatoes, and when all is bubbling, add to the simmering beans; then add onion, cinnamon, peppercorns, and bay leaf.

4. 4

   Cook slowly over a low fire for 2 hours.

5. 5

   Strain through a colander, season with salt, and serve with triangles of fried bread and lemon slices.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 45. The excerpt below is the record exactly as published.

VEGETABLE SOUP (Potaje) 1 pint fresh kidney beans 1 onion, minced 5 pints boiling water 1 small stick cinnamon 2 tablespoons olive oil 5 peppercorns, crushed 2 cloves garlic, minced % bay leaf 2 tomatoes, chopped Triangles of fried bread 1 lemon, sliced

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