VINEGAR
BEAN SOUP
3 large (1 1/2 lbs) onions
2 dried bay leaves
1 tablespoon olive or salad oil
4 cans (16 oz) butter or lima beans
3 1/2 cups or 2 14 oz cans regular strength beef broth
1/2 cup firmly packed brown sugar
6 tablespoons cider vinegar or rice vinegar
2 tablespoons dry mustard
1 teaspoon grated lemon peel
1/4 cup minced parsley
Chop onions. In a 5 to 6 quart pan
over medium-high heat, combine onions, bay leaves, and oil; stir often until
onions are limp, about 10 minutes.
Meanwhile, in a blender or food processor, puree smoothly 2 cans of beans and
their liquid. Add to pan, along
with remaining beans and their liquid, broth, sugar, vinegar, mustard, and lemon
peel. If making ahead, cover and
chill up to a day. Bring to
simmering on high heat; stir often. Ladle
into bowls and top with parsley. Serves
7 or 8.