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Classic White Bean Soup

(2 Votes)
Updated August 10, 2016
SERVES
3
PREP
9 Min
COOK TIME
22 Min
READY IN
31 Min

Beans are filled with tons of protein so this Classic White Bean Soup is "soup"er hearty!

What You'll Need:
  • 1 (16-ounce) can navy beans, undrained (see note)
  • 1 (15.8-ounce) can great Northern beans, undrained
  • 1 cup water
  • 1/4 cup butter
  • 2 large carrots, diced
  • 1 cup chopped cooked ham or 1 ham hock
  • 1/3 cup chopped scallions
  • 1 bay leaf
What To Do:
  1. Combine beans in a large saucepan; mash slightly with a potato masher or back of a large spoon. Stir in water, and cook over low heat until thoroughly heated.

  2. Melt butter in a medium skillet over medium-high heat; add carrots, and cook, stirring constantly, until tender. Add carrots, ham, scallions, and bay leaf to bean mixture. Cook over low heat 10 minutes, stirring occasionally. Remove and discard bay leaf.

Notes

The navy bean - a type of kidney bean - gets its name from the fact that the U.S. Navy has long considered it a staple on their menus.

Ratings & Comments

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I have not made this yet so I cannot rate it.

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I used baby carrots instead of 2 large carrots. I microwaved them in the 1 cup of water. That way I don't have to dice hard carrots that scoot away from me when I try to cut them. Carrots never seem to get soft for me sauteing them in butter any way. I chopped them up a little smaller after they were cooked. I followed the recipe using all ingredients called for. It is delicious!

Buy a one pound bag of beans and follow the directions on the bag.....

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