Colorful Hutterite Bean Soup

This is an experiment that worked. The Farmer came up with this one yesterday, and we'll be eating it for supper tonight. (Yes, I tasted it, and yes, it's good!)

Colorful Hutterite Bean Soup

1/2 lb. Hutterite Soup beans
water
3 large potatoes
3 carrots
1 cup broccoli florets
1 cup cauliflower
2 cloves garlic
1 small red onion
2 cubes chicken bouillon
1 cup shredded cheddar cheese
salt, to taste

Soak beans in cold water, drain. Fill saucepan with water to cover beans plus about 2". Bring to boil. Cook for 30 minutes or so, stirring occasionally. As the beans cook, mash some against the side of the pot to add to creaminess of soup. While the beans are cooking, peel and chop potatoes in 1/2" cubes. Cook potatoes with added salt in soup pot with enough water to cover. Chop carrots in small pieces and add to potatoes halfway through cooking. Add broccoli, cauliflower, garlic and onion to potatoes when they test done with a fork. At the same time, add beans and bean broth to potatoes. Add chicken bouillon cubes and shredded cheddar cheese. Simmer all together for 10-15 minutes.

This one has been added to the bean recipe page.