Dekal’s Tomato Bean Soup
Here’s a recipe and notes from a Granby CSA member: “Since tomatoes are here and soon to be more abundant, I thought I’d share a simple recipe…this soup can be made with all seasonal RFF ingredients. We LOVE it. I’ve only approximate measurements, you really can’t go wrong.”
approx. 3-4 lbs tomatoes (seconds come in handy here / also can add a can of crushed/diced) quartered 
1 large chopped sweet onion
approx. 2 quarts of yellow beans – trimmed and cut into 1 inch size pieces
handful of chopped dill
2-4 TBS olive oil
salt & pepper
water (as needed)
grated parmesean cheese (optional)
sour cream (optional)
Heat a large saucepan with olive oil over medium heat. Sautee sweet onion until soft and translucent.
Add beans and sautee a few minutes more.
Blanch tomatoes to remove skins prior to quartering. Add tomatoes to the sautee and let cook for 30-45 minutes over medium heat until tomatoes completely break down.
Add water, if necessary, for desired consistency. add dill, salt & pepper and simmer for 5 more minutes. top each serving w/parmesean cheese and/or a dollop of sour cream if desired. Reheats very well.