Preparation:
In soup pot, soak beans in water overnight; do not refrigerate. Add onion and garlic. Bring to boil; reduce heat. Cover and simmer 14/2 hours. Add carrot, salt and pepper; cover and simmer 1/2 hour. Pour 2 cups soup into blender container; cover and blend until smooth. Return to soup pot. Stir in mustard and wine; heat through. Garnish as desired. 8 servings (1 cup each) |
