Red Bean and Celery Root Soup

• 1 cup small red beans
• 1 celery root, peeled and cut into quarter-inch dice
• 1 can chopped tomatoes
• 1 medium-sized onion, peeled and diced
• 3 cloves garlic, minced
• 1/2 cup chopped fresh parsley
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• Coarse salt and freshly ground pepper to taste
• 4 teaspoons white distilled vinegar or lemon juice, or to taste
• 2 tablespoons olive oil

1. Put the beans and four cups water in a pot and bring to boil. Turn off heat and let sit, covered, for one hour.
2. Bring the contents of the pot to boil again. Cover, turn heat to low, and simmer for 45 minutes.
3. Add the vegetables and herbs.
4. Simmer for 20 minutes or until beans are tender, adding more water if needed.
5. Season to taste with salt, pepper, vinegar, and olive oil.
6. Simmer for another 15 minutes to let flavors blend.
Adapted from the December 26, 1982 New York Times version of a Madhur Jaffrey recipe.

Red Beans and Rice Soup

Ingredients:

2-15 oz cans red beans
3/4 cup brown rice
1 medium onion
1 stalk celery
1 tsp black pepper
1/2 tsp salt
1 tsp ground cumin
6 cups low sodium vegetable broth
3-4 green onions, chopped
1 medium tomato, chopped and drained

Directions:

Rinse and drain two cans of red beans. Mash half of the beans with a fork. Dice onions and celery. Combine all ingredients except the green onions and tomatoes, in the crock pot. Cover, cook on LOW for 5-6 hours, or until the rice is tender. Chop green onions and tomato. Ladle soup into bowls, and sprinkle with onion and tomato.