Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

For decades this soup has been served in the cafeteria of our nation's Capitol. If you prefer a smooth, creamy texture, purée all of the soup. It's even better when refrigerated several hours, and then reheated.

Recipe by Cooking Light November 1997

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Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • Melt margarine in pan coated with cooking spray over medium-high heat. Add leek and next 4 ingredients (leek through garlic); sauté 10 minutes. Add beans, 8 cups water, bouillon granules, sage, and bay leaves, and bring to a boil. Cover, reduce heat, and simmer mixture 1 1/2 hours or until beans are very tender. Discard bay leaves.

  • Place half of soup in a blender; process until smooth. Pour puréed mixture into remaining soup in pan, and cook over medium-low heat 30 minutes. Garnish with celery leaves, if desired.

Nutrition Facts

174 calories; calories from fat 24%; fat 4.7g; saturated fat 1.1g; mono fat 1.7g; poly fat 1.2g; protein 10g; carbohydrates 24.5g; fiber 4g; cholesterol 9mg; iron 2.5mg; sodium 525mg; calcium 77mg.
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