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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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For decades this soup has been served in the cafeteria of our nation's Capitol. If you prefer a smooth, creamy texture, purée all of the soup. It's even better when refrigerated several hours, and then reheated. 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:
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.
2. 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.
3. 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.
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