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Navy Bean Soup - Page 42 (And 23-26)

Navy Bean Soup - Page 42 (And 23-26) is built on Butter, Garlic Mashed, Carrots Chopped, Celery With Leaves Chopped, and Tomato Puree. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 1 clove
• 1 cup
• 1 cup
• 1/2 cup
• 2 cup
• 1/8 tsp
• 1/4 cup
• 1/2 cup

Method (preview)

1. 1

   Cook beans according to basic directions using 4 cups water, until very soft. (Basic Directions - Rinse and drain beans; add triple their volume of cold water; bring to full boil, cover, and cook for one minute.

2. 2

   Skim foam while boiling.

3. 3

   Remove from heat and let stand for two hours or longer.

4. 4

   After soaking period, drain and add fresh water; bring to slow boil and cook slowly to desired softness.

5. 5

   Melt butter over medium heat in a soup kettle. Saute onion and garlic until onion is transparent.

6. 6

   Add the carrots, celery, tomato puree, broth, bay leaf, and thyme.

7. 7

   Cook mixture until vegetables are very tender.

8. 8

   Shortly before serving, add beans with bean broth, parsley, salt, and pepper.

9. 9

   Bring soup to a boil.

10. 10

    Add cream and milk and heat to boiling point, but do not boil.

11. 11

    Serve immediately with whole grain bread.