BEAN SOUP

BEAN SOUP image

Yield 12 bowls +/-

Number Of Ingredients 10

3 lbs. dried beans - used great northern, pink beans, pinto beans
2 qts. chicken stock or broth
Water
2 tbs. olive oil
3 - 4 garlic cloves - minced
2 red onions - chopped
3 or 4 ribs celery - sliced thin
1 tbs. fresh oregano - chopped
1 tbs. fresh sage - chopped
Salt and pepper

Steps:

Quick soak beans - cover with water, bring to a boil, turn off heat, let sit for 1 hour Drain Saute onions, garlic, celery in olive oil until just tender - 6 - 8 minutes. Add broth, bean, herbs, salt and pepper. Add enough water to cover about 2 inches above top of ingredients. Bring to a boil, reduce heat and simmer, covered, for about 1 1/2 to 2 hours until beans are tender. Scoop out about 4 cups of soup, place in blender and blend until smooth. Return to pot, stir in. Note: we added some smoked kielbasa the second night. Really good with cornbread.