White Bean Soup


White Bean Soup--slow cooked

There’s something about homemade soup that just makes life so good. At the end of the day filling your belly with a hot, steamy bowl of love is like stepping into a sudsy bubble bath  –it forces all your tension to just melt away as you exhale.

This recipe is fabulous, since you can really start it all in advance, and then it works its magic all on its own as it simmers away in the slow cooker. Yep, you heard me, pull out that crockpot you got as a wedding gift and dust it off. You won’t be sorry. Plus you can freeze the leftovers in a freezer safe ziploc bag or reimagine the extras into my White Bean Taquitos, which I will have to post later.

Oh yeah, as a side note those slow cooker bags that you can buy to line your pot certainly help on the clean up of this one. If you don’t have a slow cooker, instructions for the stovetop are also included.

P.S. This recipe is good for the belly and the wallet:)

Shopping List:

1 bag of white beans, uncooked

2 3.5-ounce packages of smoked ham, chopped

½ an onion, chopped

3 celery stalks, strings removed and chopped

1 garlic clove chopped

½ tsp. kosher salt and ground pepper

Instructions for the crockpot:

1. The night before pour the beans into a large pot and cover them with water and put the lid on. Let them soak on the counter all night.

2. The next day drain the beans and pick out any that don’t look right or any sneaky rocks that made their way into the pot.

3. Add the beans, the ham, the onion, the celery, and the garlic to the slow cooker.

4. Pour 4 cups of water over the mixture and put the lid on that bad baby and turn it on low.

5. Don’t touch it! Let it be. That slow cooking magic will work on its own.

6. After about 6 hours taste test it for salt and pepper before serving with some fresh chives or parsley on top.

**Instructions for the stovetop:

1. The night before pour the beans into a large pot and cover them with water and put the lid on. Let them soak on the counter all night.

2. The next day drain the beans and pick out any that don’t look right or any sneaky rocks that made their way into the pot.

3. Add the beans, the ham, the onion, the celery, and the garlic to a 6 quart stockpot.

4. Pour 6 cups of water over the mixture and bring the mixture to a boil.

5. Once it comes to a boil, reduce the temperature to low and cover the pot. Let it cook away for about 1 1/2 hours. This is when the  magic starts to work.

6. After 1 1/2 hours remove the lid, stir it all up, and taste test it for salt and pepper. Let it continue to simmer for another 30 minutes with the lid off. When it’s ready top it with some fresh chives or parsley on top.

*This could easily be trasnformed into a veggie version by leaving out the ham, and replacing the water with vegetable stock for extra flavor.

Serves 6-8

Advertisements

One thought on “White Bean Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s