Fresh Vegetable Bean Soup with Homemade Croutons

SOUP

5 ears of corn

Cook the corn, cut it off the cobs and strain the water to use in the soup later.

3 carrots - sliced

3 stalks celery - sliced

part of a large onion - minced

1-2T butter

Saute' these vegetables with about a cup of the corn water, for 8 minutes, in a 5qt. pot, covered.  Add all the rest of the vegetables below, 4 cups of corn water, cover and simmer.

5-6 cloves of garlic - sliced

corn kernels from the 5 cobs

the rest of the onion - chopped

⅓ med. green pepper - chopped

½ sm. head of green cabbage - cubed

5 sm. red potatoes - cut in small cubes

13 oz. crushed tomatoes

celery tops - chopped

1t Penzey's red and black spice

2T Penzey's shallot pepper seasoning

Simmer until the celery is done.  Check flavors and make any corrections or additions.  Add cooked, drained brown beans.

½c small brown beans - cooked separately

CROUTONS

Cut a French baguette into lengthwise slices, then cube.  Toss and drizzle with good quality extra virgin olive oil.  Add about ¼c finely grated parmesan cheese, and whatever salt or pepper based seasonings you'd like.  Toss well.  Bake at 350° for about 20 minutes on a parchment paper lined baking sheet.  Shake a time or two while baking.  Turn off the heat and leave in the oven overnight. . .Lin