Vegetable-Bean Soup
| Yield: | 8 Servings |
| Categories: | Soups, Beans, Potatoes |
| 1 | c | Kidney beans; dried |
| 2 | Garlic cloves; pressed | |
| 1 | Onion; chopped | |
| 2 | Potato; cut in chunks | |
| 1 | Carrot; sliced 1/2" thick | |
| 2 | Zucchini; sliced 1" thick | |
| 1/4 | lb | Green beans |
| 2 | Leek | |
| 1/4 | lb | Cabbage |
| (savoy is best) | ||
| 1/3 | c | Brown rice, long-grain; * se |
| 3 | Tomato; cut in wedges | |
| 1/4 | c | Parsley sprigs; chopped |
| 1/4 | ts | Celery seed |
| 1/4 | ts | Marjoram |
| 1 | ts | Basil |
| 1 | ts | Oregano |
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