Senatorial Bean Soup

Senatorial Bean Soup
Senatorial Bean Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    cup dried navy beans

  • 2

    tablespoons margarine

  • Cooking spray

  • 2 1/2

    cups chopped leek

  • 2

    cups sliced carrot

  • 1

    cup thinly sliced celery

  • 1

    cup diced cooked ham (such as Light & Lean)

  • 4

    garlic cloves minced

  • 8

    cups water

  • 2

    teaspoons chicken-flavored bouillon granules

  • 1

    teaspoon beef-flavored bouillon granules

  • 1

    teaspoon dried rubbed sage

  • 2

    bay leaves

  • Celery leaves (optional)

Directions

Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil. Cook the beans 2 minutes. Remove from heat; cover and let beans stand 1 hour. Drain beans. Melt margarine in pan coated with cooking spray over medium-high heat. Add leek and next 4 ingredients (leek through garlic); sauté 10 minutes. Add beans, 8 cups water, bouillon granules, sage, and bay leaves, and bring to a boil. Cover, reduce heat, and simmer mixture 1 1/2 hours or until beans are very tender. Discard bay leaves. Place half of soup in a blender; process until smooth. Pour puréed mixture into remaining soup in pan, and cook over medium-low heat 30 minutes. Garnish with celery leaves, if desired. Serving Size: 1 cup

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