So much flavor from so few ingredients! Soup made with dried beans results in the meatiest, best tasting beans, even more so when you start with hot water. Beans can lower your cholesterol and stabilize blood sugar. Cooking time always varies with beans so you may have to adjust a little. - Jenny Jones
- 1 cup dried small white beans
- 5 cups hot water (the temperature of hot tap water - about 125° F)
- 6-inch piece of carrot
- 6-inch piece of celery
- 1 peeled clove of garlic (whole)
- 1/2 teaspoon salt + pepper to taste
- 2 teaspoons flour (optional)
- Place beans, hot water, carrot, celery, and garlic in a soup pot.
- Bring to boil, reduce heat, cover and simmer for about one hour or until beans are done.
- Remove carrot, celery & garlic. Add salt & pepper.
- To thicken soup, remove 1/3 cup of the liquid from the soup into a cup. Whisk in 2 teaspoons of flour until smooth. Stir back into the soup and cook another 2-3 minutes.
Notes: For more on this recipe in my blog click here.