I'm sorry. I'm sorry. I'm sorry. I'm sorry. I did it again. I ran from work home to reheat the soup in the Crock Pot and over to the church to get it served. Then some friends came that I hadn't seen in a while. And of course, Mom brought Nora over. So, I never got around to a picture of this pretty and tasty soup. I dipped my pinky-finger in as I was heating it up to make sure it had enough flavor, but didn't get a good taste. However, there were a number of people who had seconds. So, I think I'm safe in saying it was good.
The inspiration for this soup came from the Tuscan Bean Soup Recipe in my Moosewood Soups and Stews card deck. I have made it before with pinto beans, but wasn't half as happy as I was making it with my favorite white bean. It was thrilling to serve such a great winter meal to a lot of people at a great price! Last time, I thought the baked potatoes would be my dream meal, but I think this soup might take the prize. One thing I love, especially if you cook the beans in the slow cooker, is that there is little to no water wasted. You use every bit of water you cook the beans in.
Recipe for White Bean Vegetable Soup
- 4 inner stalks celery, including leaves
- 1 medium onion
- 4 small carrots, diced
- 4 slices jalapeno
- 2 bay leaves
- 1 T oil
- 1 T herbed salt
- 2 lbs. dry great northern beans (You could use any white bean, but I'm partial to Great Northern.)
Soak beans overnight and cook according to package directions. Add 2 bay leaves before you start the cooking process. When beans are nearly finished cooking, chop onion and celery in a food processor. Saute all produce in oil until carrots are soft.
Remove the bay leaves. In a blender, puree roughly 4 cups of beans and water. Return to pot and stir. Consider the thickness of the soup and how much puree you want. Add vegetable mixture and herb-salt to beans, reheating as necessary.
Serving suggestion: In deep plate, ladle soup over thick, hearty, multigrain (for color) bread and sprinkle with paprika.