2 c. dried white beans or 6 c. cooked
3 T. dried onions
1 Tbsp. minced garlic
8 chicken bullion cubes
1/4 c. dehydrated carrots
1/2 red pepper, diced
1/2 tsp. cumin
1/2 tsp. sage
1/8 tsp. pepper
2 bay leaves
10 c. water
1. Rinse and sort beans. Place in a bowl covered in 3 inches of water above beans. Refridgerate overnight.
2. Drain and rinse beans again. Place beans and 8 c. of hot water in a pot. Bring to a boil. Simmer for 1 hr.
3. Add carrots, red pepper, bullion cubes, spices and bay leaves.
4. Cook for 3-4 hrs. on medium heat or until done.
5. You may need to add more water during the cooking process.
6. Take out the bay leaves before you eat the soup.
