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White Bean Soup with Vegetables

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Description Edit

Less pure than White Bean Soup, but more flavorful. Vary the vegetables as you wish.

  • Contributed by Catsrecipes Y-Group
  • Source: How to Cook Everything
  • Time: at least 1½ hours
  • Makes 4 servings

Ingredients Edit

Directions Edit

  1. Place the beans and stock or water together in a large saucepan or casserole and turn the heat to medium-high; add the carrots, turnip, potato, celery, parsley, and herb.
  2. When it boils, turn the heat down to medium-low and cover partially.
  3. Cook, stirring occasionally, until the beans are very soft, at least 1 hour.
  4. Put the mixture through a food mill or strainer, or puree it in a blender (you may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding)
  5. Reheat, adding more stock or water if necessary to achieve the consistency you like.
  6. Stir in the butter or oil, season with salt and pepper, garnish, and serve.

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