January 20, 2009

Garlicky White Bean Soup

food-7791I have been trying to incorporate more soups into my diet lately. For starters, it’s winter, so soup is a yummy, comforting dish to help warm up a cold day. Secondly, they can be made without spending a lot of money, so the leftovers make great cheap lunch entrees. I happened to read a white bean soup recipe on http://www.foodiefarmgirl.blogspot.com/, and decided her recipe was just what I was craving. With a bit of cayenne for subtle warmth, this white bean soup delivers a creaminess and comfort while at the same time being vegan and low-fat. It definitely makes for wonderful lunches, let me tell you! I happened to freeze some, so I can have a delicious, healthy meal on-hand anytime. This soup makes six servings.

2 cups great northern beans, or other white beans, soaked overnight

8 cups water

1 t fresh rosemary

1 t fresh thyme

1 t fennel seeds

1 bay leaf

1 whole head of garlic, cloves separated but not peeled

1 turnip, peeled and coarsely chopped

3 small red potatoes, or one large russet potato, peeled and coarsely chopped

1 large onion, peeled and coarsely chopped

8 medium carrots, peeled and coarsely chopped

½ c chopped parsley

1 large pinch cayenne pepper

Salt and pepper to taste

Extra parsley for garnish

 

 

Place soaked beans, water, rosemary, thyme, fennel seeds, and bay leaf in a large stock pot or dutch oven. Bring to a boil and let simmer, partially covered, for 1 hour.

 

Meanwhile, preheat the oven to 350 degrees. Place garlic cloves in a small ovenproof dish, cover with foil, and bake for 30 minutes. Cool, and peel cloves.

 

After beans have simmered for 1 hour, add turnips, potatoes, onion, and carrots. Return to a boil, and reduce to a simmer. Let simmer, partially covered, for another hour. After simmering, remove bay leaf.

(see, I really meant coarsely chopped!)

(see, I really meant coarsely chopped!)

 

Add garlic cloves, and puree soup in batches using a blender, or if you have an immersion blender, puree soup in pot. (If you choose, you can reserve about ½ c of the soup mixture before you puree it, so that you have some chunky texture to your soup. I just opted to be imperfect and “mostly puree” my soup with the immersion blender.) Add parsley, and return to a simmer for 30 more minutes.

 

Taste and add cayenne, and generous amounts of salt and pepper, tasting until seasoned correctly. Serve hot, with parsley for garnish, if desired.

No Responses to “Garlicky White Bean Soup”

  1. This looks delicious! I just found your blog and can’t wait to try some of your recipes!

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