This is a slight variation on the bean with bacon
soup in Recipes For Joy In Life. It can
be frozen quite nicely and used for another dinner.

onion bean soup serves 8
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1 ˝ cups pea beans 3 large onions, chopped
2 quarts of water 1/2 tsp. sugar
1/2 tsp. rosemary 3 Tbsp. flour
1/4 tsp. dried sage 1 medium potato, grated
1/2 tsp. dried thyme 1 tsp. Tabasco sauce
2 tbsp. olive oil freshly ground pepper
2 garlic cloves, minced 3 tbsp. vinegar
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Soak the beans overnight or cook the beans with sufficient water for 2 minutes in Dutch oven and let stand for 1 hour. Drain, add 2 quarts of water and bring to a boil and cook for 1 hour. Crush the rosemary, sage and thyme in a mortar and pestle. Add oil to frying pan and sauté the garlic, onions, sugar, spices over medium heat until the onions are brown. Be careful not to burn them, but the darker they are, the better the flavor will be. The sugar helps to brown them. Add the flour to the pan, stirring for two minutes to make a roux. Add onion mix to the beans along with the potato and bring to a boil, lower the heat and simmer for 1 hour. Turn off the heat, add the Tabasco sauce, ground pepper and vinegar. Stir well. Serve with baked croutons.
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baked croutons
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1 loaf wheat bread 1 Tbsp. garlic powder
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Cut the bread into cubes, spread on a tray and dust with the garlic powder. Bake at 300 degrees until the cubes are golden brown, stirring from time to time. If the bread has been in the freezer for some time, it is easier to cube the slices.