Bean Soup


1 lb dried navy beans
2 medium onions diced
6-8 crushed garlic cloves 
2 celery stalks finely diced 
2 carrots diced or finely grated
1 stick of butter or 1/2 cup extra virgin olive oil
1 large bell pepper finely diced
1 TBL salt
1 tsp basil
1/8 tsp tumeric
1/8 tsp cayenne pepper (optional)
 6-8 oz of tomato paste or 1 jar of tomato sauce

The day before:
Wash beans by running cold water over them a few times and then draining. Soak beans over night in a bowl.

The following day:
Drain beans and put in 8 quart pot. Add 8 cups of water and bring to a boil, lower heat, add seasonings, butter or oil and bring to a simmer. Cook until beans are tender, approximately 1 hour, stirring occasionally. Add the vegetables, tomato sauce or paste. Cook gently until the added vegetables are tender.

To thicken or thin your bean soup, you can vary the amounts of tomato sauce or paste to your liking. If you want a thicker more "tomatoey" soup you can add more sauce or paste or remove and puree 1/4 - 1/2 cup of the cooked beans and add to the soup.  

For more, click here to see our post on how to cook navy beans.

Look for more bean soup recipes coming up. 

vegetarian bean soup, vegetable navy bean soup, muslim bean soup