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Bean Soup

Ingredients
  Dried haricot beans 1 Pound, soaked in cold water overnight
  Water 3 Pint
  Olive oil 1 Tablespoon
  Onion 1 Medium, peeled and sliced
  Potato 1 Medium, peeled and diced
  Garlic 1 Clove (5 gm), peeled and crushed
  Salt To Taste
  Freshly ground black pepper To Taste
  Parsley 1⁄2 Teaspoon, freshly chopped (to garnish)
Directions

GETTING READY
1) Pour off the liquid from the beans and refresh under running cold water.
2) In a saucepan, place the beans and water.
3) Put the lid on and simmer for 2 hours or until tender.

MAKING
4) In another pan, heat oil and sauté onions, potato and garlic until lightly colored.
5) In an electric blender, place half of the beans and little cooking liquid, process to a smooth paste.
6) Stir in the pureed beans and reserved beans to the potato mixture and seasoning.
7) Bring the potato mixture to a boil.
8) Put on the lid and simmer for 20 minutes more.

FINALIZING
9) If you wish to freeze the dish, then do so at this stage. Pour the cooled soup mixture in a plastic container.
10) Seal, label, and freeze the container.

SERVING
11) Serve hot sprinkled with parsley.
12) If using frozen soup, in a saucepan, place the frozen soup and reheat gently on top of stove, stirring occasionally.
13) Serve as mentioned in step 11.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Occasion: 
Thanksgiving
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
150 Minutes
Ready In: 
0 Minutes
Servings: 
4

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