MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tarragon-Scented White Bean Soup
 Categories: Diabetic, Vegetarian, P-cooker, Beans
      Yield: 6 servings

  1 1/4 c  Dried navy beans;* picked
           -over, rinsed, soaked over-
           -night in ample water to
           -cover
      5 c  Boiling water;
      1 tb Safflower -=OR=-
      1 tb Canola;
      1 c  Leeks sliced thinly (white
           -and green parts -=OR=-
      1 c  Onion; coarsely chopped
      2 lg Carrots; halved lengthwise &
           -cut into 1/2" slices;
      2 lg Celery rib; finely diced
      2 lg Bay leaves;
      2 ts Salt; OR TO TASTE

  Drain and rinse the beans.  Place them in the cooker with the water,
  oil, leeks, carrots, celery, bay leaves and tarragon.  Lock the lid
  in place. Over high heat, bring  to high pressure.  Lower the heat
  just enough to maintain high pressure, and cook for 8 minutes.  Allow
  the pressure to come down naturally, (by turning off heat & allow to
  sit until pressure in naturally released) or use a quick-release
  method. (Running pressure cooker under cold water to release the
  pressure).  If the beans are not quite tender, either return to high
  pressure for another minute or two or replace lid (but do not lock)
  the lid and simmer until the beans are done. Remove the bay leaves
  and add salt. (to taste)  If the soup is too thin, with slotted spoon,
  transfer about 1 cup of the beans to a food processor or blender, and
  puree.  Stir the puree back into the soup.
  Source: The San Diego Union-Tribune, Food Section, Jan. 12, 1994 +
  "Great Vegetarian Cooking Under Pressure".
  Brought to you and yours via Nancy O'Brion and her Meal-Master.
From: CHAT CAT #2 @5211
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