Name: White Bean Soup for a Crowd
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Dry great Northern beans - 2 pounds; Olive oil - 6 tablespoons; Onions, finely chopped - 3 medium; Carrots, finely chopped - 3; Cooked ham, finely diced - 1 pound; Tomatoes, peeled and finely chopped - 6 medium; Garlic, finely chopped - 3 large cloves; Chopped fresh parsley - ¾ cup; Chopped fresh thyme - 4 teaspoons; Celery salt - 1 teaspoon; Salt and freshly ground black pepper to taste - 1 teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - White Bean Soup for a Crowd

1. Dry great Northern beans - 2 pounds

2. Olive oil - 6 tablespoons

3. Onions, finely chopped - 3 medium

4. Carrots, finely chopped - 3

5. Cooked ham, finely diced - 1 pound

6. Tomatoes, peeled and finely chopped - 6 medium

7. Garlic, finely chopped - 3 large cloves

8. Chopped fresh parsley - ¾ cup

9. Chopped fresh thyme - 4 teaspoons

10. Celery salt - 1 teaspoon

11. Salt and freshly ground black pepper to taste - 1 teaspoon

How to cook deliciously - White Bean Soup for a Crowd

1. Stage

Sort and wash beans according to package directions. Place in a 3 1/2-quart or larger slow cooker. Fill the cooker with water to capacity. Soak without turning on the cooker, 8 hours to overnight.

2. Stage

Drain excess water and refill cooker with fresh water. Turn cooker to Low and cook until beans are soft, about 8 hours.

3. Stage

Heat oil in a large soup pot over medium-low heat. Add onions and carrots; cook, stirring occasionally, until onions are soft and carrots begin to soften, about 5 minutes. Add ham, tomatoes, and garlic and let simmer for another 5 minutes.

4. Stage

Puree about 2/3 of the cooked beans in small batches in a blender or food processor, using the bean broth to help puree and adding extra water if needed. Add puree and remaining whole beans to the soup pot; add enough water to bring soup to desired thickness. Stir in parsley, thyme, celery salt, salt, and pepper. Simmer slowly, stirring occasionally, until soup is hot and all vegetables are soft, about 20 minutes.