 |
Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 12 |
|
This soup is GREAT comfort food! Hearty and satisfying, and perfect for a cold autumn or winter's day. I like to serve this family favorite soup steaming hot with warm cornbread or a crusty French bread and fresh butter. Enjoy! Tip: Leftovers freeze and reheat beautifully. Ingredients:
10 cups water |
1 lb dried great northern beans (about 2 cups) |
2 bay leaves |
1 large onion, roughly chopped |
1/2 lb bacon, diced (or ham, etc.) |
1 lb whole tiny potato, unpeeled |
1 (15 ounce) can tomato sauce |
3 tablespoons instant beef bouillon (i used herb ox) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 garlic cloves, mashed |
4 carrots, cut into 1/2-inch pieces |
4 stalks celery, cut into 1/2-inch pieces |
3 tablespoons butter |
1/2 cup milk |
Directions:
1. Rinse and drain beans.
2. Heat water, beans, bay leaves, onion, bacon and potatoes to boiling in 8-qt. stock pot; boil 2 minutes. Turn off heat, cover, and let stand 1 hour.
3. Add tomato sauce, instant bouillon, salt, pepper, garlic and half of the carrots and celery to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours (do not boil or beans will burst).
4. Stir remaining carrots and celery into soup. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 1 hour. Stir in additional 1 or 2 cups water for thinner consistency.
5. Using a slotted spoon and a wooden spoon, scoop potatoes against inside of pot and smash them, letting smashed potatoes drop back into the soup.
6. Stir in butter and milk and serve immediately.
|
|