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Senatorial Bean Soup

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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)

Details

Servings 1

Preparation

Step 1

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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