Great Northern Bean Soup - cooking recipe

Ingredients
    10 cups water
    1 lb dried great northern beans (about 2 cups)
    2 bay leaves
    1 large onion, roughly chopped
    1/2 lb bacon, diced (or ham, etc.)
    1 lb whole tiny potato, unpeeled
    1 (15 ounce) can tomato sauce
    3 tablespoons instant beef bouillon (I used Herb Ox)
    1/2 teaspoon salt
    1/2 teaspoon pepper
    3 garlic cloves, mashed
    4 carrots, cut into 1/2-inch pieces
    4 stalks celery, cut into 1/2-inch pieces
    3 tablespoons butter
    1/2 cup milk
Preparation
    Rinse and drain beans.
    Heat water, beans, bay leaves, onion, bacon and potatoes to boiling in 8-qt. stock pot; boil 2 minutes. Turn off heat, cover, and let stand 1 hour.
    Add tomato sauce, instant bouillon, salt, pepper, garlic and half of the carrots and celery to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours (do not boil or beans will burst).
    Stir remaining carrots and celery into soup. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 1 hour. Stir in additional 1 or 2 cups water for thinner consistency.
    Using a slotted spoon and a wooden spoon, scoop potatoes against inside of pot and smash them, letting smashed potatoes drop back into the soup.
    Stir in butter and milk and serve immediately.

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