White Bean Soup

Course : Beans
Serves: 6
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4 cups great northern beans -- cooked, * see note
2 quarts water
2 tablespoons chicken bouillon -- instant
1 teaspoon thyme -- or 1 tbsp. fresh chopped
1/2 teaspoon salt -- if desired
1 medium onion -- chopped
2 cloves garlic -- minced
1 tablespoon bay leaf
2 medium carrot -- thinly sliced
2 large celery -- thinly sliced
1/4 cup fresh parsley -- chopped
2 cups canned tomatoes -- with juice diced

Preparation / Directions:

* this is 2 cups dry I put the cooked version in the ingredients to get the proper nutritional values. Place 2 cups dry beans in Dutch oven or large saucepan. Add water to cover. Bring to a boil; boil 2 minutes. Cover; turn off heat and let stand 1 hour. Drain. Add 8 cups water, bouillon, thyme, salt, onion, garlic and bay leaf. Bring to a boil Reduce heat; cover and simmer 1 hour or until beans are tender. Remove bay leaf. Remove 2 cups bean mixture and place in food processor bowl with metal blade or blender container; puree until smooth. To bean mixture in Dutch oven, add carrots, celery, canned tomatoes and pureed mixture. Cover and simmer an additional 30 minutes or until vegetables are tender. Just before serving stir in parsley.


Nutritional Information:

450 Calories (kcal); 2g Total Fat; (3% calories from fat); 28g Protein; 84g Carbohydrate; 0mg Cholesterol; 365mg Sodium

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