WHAT YOU WILL NEED:
A large pot (about 6-8qt in size)
Cooked Navy Beans
1-2 stalks of Celery (1/2 cup)
1 medium Onion (1/2 cup)
4-5 large cloves of Garlic (2 tablespoons
1 Cup Tomato Sauce
3 Cups water or Vegetable Broth
1 Stick Butter
1/2 c chopped Parsley (optional)
1/Red or Green Bell Pepper (optional)
1/2 tablespoon salt
1 tsp. Dried Basil
1 tsp Cayenne Pepper
1/8 tsp. Tumeric (optional)
Sour Cream (optional)
Cut the butter in half.
- Melt 1/2 the butter into the soup pot.
- Next, add the Celery, Garlic, Onion and Parsley and spices. Sautee until translucent.
- Add the cooked beans, water or broth, then add the tomato sauce and the rest of the butter.
- Simmer for 35-45 minutes.
Serve warm with a dollop of sour cream. Add more salt or pepper to taste.