Organic Bean Soup With Sea Beans And Sorrel (Hl) Recipe

• 1/4 c. Fava beans, cooked, peeled and reserved
• 1/4 c. Cranberry beans, cooked and reserved
• 1/4 c. Sea beans, blanched
• 1/4 c. Garden peas
• 1/4 c. Green and yellow roma beans, cut, cooked and reserved
• 1/4 c. Purslane, picked
• 1 lb Italian parsley, blanched, refreshed in cool water, pureed in blender
• 1 lb Lambs quarters wild spinach, blanched, refreshed in cool water, pureed in blender, if not available substitute spinach
• 1/4 lb Sorrel, cut into chiffonade
• 1 Tbsp. Butter
•     Salt and pepper 1 qt vegetable
• 1 x Carrot
• 1 x Rib celery
• 1 x Onion
• 1 x Leek
• 1/4 c. Chives
• 1/4 c. Tarragon
• 1/4 c. Thyme
• 1/4 c. Italian parsley
• 1 quart Water

Directions