Monday, September 23, 2013

White Bean Soup

I found this recipe on pinterest just recently, and adapted it based on what I had on hand. It turned out delicious, and something I will definitely make again. 

1 lb dried navy beans, soaked overnight
Enough veggie stock to cover, 6-8 cups
8 carrots, sliced
1 onion, diced
3 cloves garlic, minced
1 bay leaf
1 t oregano
1 T parsley
1 T olive oil
salt & pepper to taste

Add oil to pot, and cook onions and carrots until onions become translucent. Add garlic and cook for additional minute, being careful not to burn. Add beans & veggie stock, plus the rest of the spices. Cook for 2-3 hours, and add salt & pepper at the end.

I served mine with some southern style mustard greens (cooked and cooked and cooked some more with a little bit of salt pork) and some cornbread. 


No comments:

Post a Comment