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Overnight Bean Soup

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Ingredients
  Dry white beans 1 Pound (Small Size)
  Water 6 Cup (96 tbs)
  Boiling water 2 Cup (32 tbs)
  Carrots 2 Large, diced
  Celery ribs 3 , diced
  Chicken bouillon granules 2 Teaspoon
  Chicken bouillon granules 2
  Bay leaf 1
  Dried thyme 1⁄2 Teaspoon
  Salt 1⁄2 Tablespoon
  Pepper 1⁄2 Teaspoon
  Fresh parsley 1⁄4 Cup (4 tbs), chopped
  Parsley 1⁄4 Cup (4 tbs), chopped
  Dry onion soup mix 1 Tablespoon (1 envelope)
Directions

MAKING
1) Wash the beans.
2) In a saucepan, combine the beans and 6 cups of water and bring the mixture to a boil. Reduce the heat to low and gently simmer for about 2 minutes. Take then pan off the heat, cover it and allow to stand for about 60 minutes, or overnight.
3) In a slow cooker, put the beans and the soaking water. Add the carrots, celery, bouillon, bay leaf, thyme, salt, pepper and 2 cups of boiling water.
4) Cover the cooker and cook over high heat for about 5 to 5 1/2 hours. Altrnatively, cook over low heat for 10 to 11 hours.
5) Add the soup mix and parsley and stir well. Cover and cook over high heat for an additional 15 minutes.

SERVING
6) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Party, Healthy
Servings: 
4

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