A quick way to thicken a bean soup is to mash a cup of the cooked beans and stir them back into the soup.

Recipe by Oxmoor House January 2005

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Recipe Summary

cook:
2 hrs
additional:
1 hr 10 mins
total:
3 hrs 27 mins
prep:
17 mins
Yield:
7 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash beans; place beans in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans and return to pan.

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  • Add 7 1/2 cups water, 1/2 teaspoon salt, and bay leaves to pan. Bring to a boil; cover, reduce heat, and simmer 1 hour and 10 minutes. Add carrot; cook 20 minutes or until beans and carrot are tender.

  • Meanwhile, heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add sage leaves; sauté 1 to 2 minutes or until crisp. Remove leaves from pan; drain on paper towels. Crumble and set aside.

  • Cook bacon in same pan 4 minutes or until crisp. Stir in onion; sauté 3 to 4 minutes or until crisp-tender. Add garlic, and cook 3 to 4 minutes or until onion is tender. Remove from heat.

  • Drain beans, reserving 1/2 cup cooking liquid in a small bowl. Discard bay leaves and return beans to pan. Add 1 cup beans to reserved cooking liquid; mash with a fork until mixture forms a paste. Stir broth, bean paste, onion mixture, 1/2 teaspoon salt, pepper, and half of crumbled sage into cooked beans. Bring to a boil; reduce heat, and simmer 4 to 5 minutes or until mixture is thoroughly heated (mixture will be thick).

  • Ladle soup into individual bowls, and sprinkle with remaining crumbled sage. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

292 calories; fat 3.6g; saturated fat 0.7g; protein 15.7g; carbohydrates 51.9g; cholesterol 2mg; iron 4.5mg; sodium 642mg; calories from fat 11%; fiber 15.9g; calcium 82mg.
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