Easy Bean Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 cans (15.8 oz.) Bush's Great Northern Beans (do not drain)
1 can (14.5 oz.) Hunts (no salt) Diced Tomatoes
1/2 medium sized white onion, chopped
2 Tbsp. dried parsley
2 tsp. Dried Chives
1 pinch baking soda, 1/8 tsp. or less
Salt and pepper to taste
Splash or two of Extra Virgin Olive Oil
Stock Pot
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Directions: |
Directions:1) Cover the bottom of the stock pot with a light coating of olive oil and throw in the chopped onion. Saute on medium heat.
2) While that's cooking, open all the cans.
3) When the oil and onions begin to smell really good and the onions look cooked but not yet browned, add the tomatoes, beans, parsley, chives and baking soda. Add salt and pepper according to your tastes. The canned beans already contain some salt.
4) We have a faucet water filter that takes out chemical taste and I use about 1/2" water in each can to swirl around to get the last bit of bean and tomato in each can. Add this to the stock pot and stir everything together.
5) Cook on medium heat until the soup begins to simmer. This takes about 10-12 minutes.
6)Stir well, turn the heat down to a gentle simmer and cook about 30-45 minutes. Stir well at least every 10-12 minutes. |
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Personal
Notes: |
Personal
Notes: Harry says "Obviously you can make larger or smaller quantities but this gives us two nice meals and the rest can go into the freezer for another soup day.
History: I have been making this for a long time. I like bean soup and this is pretty easy. The hardest part for me is opening the cans with the electric can opener, that damn thing does not like me and half the time I end up using a good old fashioned can opener, which is about the right amount of time to let the onions cook up just right. Good luck."
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