 |
Prep Time: 0 Minutes Cook Time: 420 Minutes |
Ready In: 420 Minutes Servings: 8 |
|
I love this soup when it's cold outdoors and I'm hungry and want something healthy. It is hearty but doesn't have any enrichment, I just use a heand-held blender I can use in the pot to chop it all up when done cooking. Ingredients:
1 pound dry navy beans |
3 yellow onions, peeled and sliced |
about 1/4 cup olive oil (more for garnish if you like) |
3 small cloves of garlic, peeled and chopped |
1 small parsnip, peeled and chopped finely |
1 sprig of fresh rosemary, several inches long (from my garden smells divine) and one bay leaf |
2 quarts homemade chicken stock |
kosher salt to taste |
freshly ground pepper to taste |
Directions:
1. In a deep bowl cover the dry beans with at least a couple of inches of water covering them. Cover the bowl and chill in refrigerator at least six hours. I like to set it up before retiring at night. When you're ready to cook, drain the beans well in a collander.
2. In a stockpot over medium heat cook the onions in the 1/4 cup of live oil until they are translucent. Add the parsnip and cook a moment before adding the garlic and simmer just two to three minutes more so the garlic isn't ruined.
3. Stir in the stock, rosemary, and bay leaf. Bring to a boil and then cover and simmer about 45 minutes. I find myself slowly adding Kosher salt to bring up the taste and towards the end grind in pepper.
4. Either puree to a chunky texture or use the hand-held blender. I love that as it is easy and not messy.
5. When serving I like to sprinkle a few drops of olive oil on top and another small sprig of rosemary for the scent.
|
|