Vegetarian White Bean Soup
Ready In: 2 hrs 20 mins
Serves: 6
Yields: 6 1-1/2 cups
Ingredients
- 1 cup uncooked navy beans
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 medium potatoes, cut into 1/2-inch cubes
- 2 large carrots, sliced
- 1 stalk celery, chopped
- 1 1⁄2 cups sliced cabbage
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons vegetable bouillon granules
- 1 bay leaf
- 6 -8 cups water
Directions
- Soak beans for 20 minutes in enough lukewarm water to cover.
- Heat oil in Dutch oven over medium heat until hot.
- Add onion and garlic, cook and stir until tender.
- Drain the beans and add them along with the potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven.
- Mix well.
- Bring to a boil.
- Reduce heat; simmer 1-1 1/4 hours or until beans are tender; adding additional water if necessary.
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