White Bean Soup

Yup, I’m wanting some cool weather! Another one pot dish, that will feed a crowd of people.

  • 3 cups dried White Beans, (Navy, Northern or cannellini)
  • 8 cups Water
  • 1 tablespoon Extra Virgin Olive Oil (EVOO)
  • 1 large Onion, Chopped
  • 2 cloves Garlic, peeled and pressed
  • 3 medium Carrots, peeled and sliced in rounds
  • 3 ribs Celery, sliced in rounds
  • 1 teaspoon dried Thyme
  • 1 teaspoon dried Oregano
  • 1 teaspoon Soy Sauce
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Brown Sugar
  • 1/2 cup Tomato Paste
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Red Cayenne Pepper
  • Black Pepper to taste

Put beans in a large pot and add water until beans are covered by 2 inches. Bring to a boil. Cover and take off the heat, Let stand for 2 hours.  Drain and rinse. Put beans back into pot and add 8 cups of water. Cover and simmer until beans are tender. About 1 hour.

Put beans and cooking water into a large bowl. Set aside. In the soup pot, heat the EVOO over medium high heat and saute the onions about 5 minutes. Don’t brown. Add garlic and saute for about 1 minute.  Add the beans and cooking liquid back into the soup pot.  Add the remaining ingredients. Reduce heat, cover and simmer for 30 minutes.  Serve with crusty bread and creamy butter.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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