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.
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.
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