Mother's Navy White Bean Soup
Recipes Main Dish Meal ideas Seasonal cooking Soups and stews Vegetarian
Description
This is a versatile soup that can be easily prepared for differing tastes. Serve as written or add chicken, hot dogs/franks, or sausage. Serve it with a crusty bread and a salad, if desired.
Ingredients
16 oz. bag white navy beans
1 large yellow onion, chopped into bite size pieces
2 large carrots, chopped into bite size pieces
2 celery stalks, chopped into bite size pieces
2 T. olive oil
2 cloves garlic, crushed
4 thyme sprigs, tied
water
1 t. salt
freshly ground black pepper, to taste
Directions
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Soak beans overnight in water covering the beans by 1 inch.
In a large soup or stock pot, add olive oil and chopped onion, carrots and celery; sauté 6-8 minutes.
Drain water from the beans; rinse. Place beans in the pot with the sautéed vegetables; stir to mix in. Add thyme bundle, garlic and fresh water to cover beans by 1 inch. Bring to a boil; cover; lower heat to simmer for 4 hours or until beans are soft, but not mushy.
Season to taste.*
Serve with crusty bread and a side salad, if desired.
8 servings.
*Now it can be seasoned to make the type of soup you prefer, like French with thyme and tarragon, Mexican with cumin, Italian with Italian herbs, etc. Hot dogs/franks could be added and cooked for an additional 20 minutes, or cooked chicken or sausage could be used.
Tip: If using a slow cooker, cook on High for 4 hours. If using an Instant Pot, set to Manual for 20 minutes.