Trying to eat healthy and keep your food budget under control can prove to be a challenge. Dried beans can be used to make many things, and one of the most frugal ways to use dried beans is to make soup.
Pick up Great Northern beans in the supermarket for about $1 per pound and you can make a big pot of soup that will fill up empty tummies. Healthy food never tasted so good! This makes a lot of soup! I recommend cutting the recipe in half and if you like it make a larger batch next time.
Some people like this soup thick, like a stew, some people like it thinner. If you want a thinner soup, use less beans to make the puree and use more whole beans in the soup. Or, you can still split the beans, just use more water to make the puree and more vegetable broth in the soup.
White bean soup recipe
Ingredients for white bean soup:
- 1 pound dried Great Northern beans, cooked according to package directions, drained and cooled
- 8 to 10 cups vegetable broth – make my own from vegetable trimmings
- 2 Tbsp. olive oil
- 1 Tbsp. butter or margarine
- 2 garlic cloves, minced
- 1 carrots, peeled and cut into small diced
- 2 ribs celery, cut into small dice
- ½ cup yellow or white onion, finely chopped
How to make white bean soup:
- In a 4 to 6-quart stock pot or Dutch oven melt the butter and heat the olive oil over medium heat. Add the garlic, onions, celery and carrots and saute for approximately 1 to 2 minutes until soft.
- In a food processor, add about half the cooked Great Northern beans and just enough vegetable broth or water to get a smooth puree. Set aside.
- Add the remaining cooked Great Northern beans to the pot with the vegetables. Add the vegetable broth one cup at a time to the pot and bring to a boil before adding more vegetable broth.
- Once you have all the vegetable broth added and at a simmer stir in the bean puree Bring to a simmer again and reduce heat to low. Simmer for approximately 20 minutes on low heat.
- Yield 12 to 16 servings
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