BEAN SOUP

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Bean Soup image

This simple soup is delicious made the night before and reheated the next day.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

2 tablespoons olive oil
1 large yellow onion, diced into 1/4-inch pieces
2 carrots, cut into 1/4-inch pieces
1 package Goya 16-bean soup mix, soaked according to package directions
1 bay leaf
2 sprigs thyme
2 fourteen-ounce cans chicken stock
1 tablespoon coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon freshly chopped flat-leaf parsley (optional)

Steps:

  • Heat olive oil in a medium pot set over medium-high heat. Add the onion and carrot, and saute, stirring frequently, until the onion is translucent, about 5 minutes.
  • Add the beans, bay leaf, thyme, chicken stock, and 1 cup water, and let simmer until beans are tender, about 1 1/2 hours. Season with salt and pepper, and garnish with parsley if desired.

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