The best part of winter is soup! There is nothing better than coming home out of the cold crawling under your favorite throw to enjoy a delicious bowl of soup. My family eats tons of beans, because not eating meat it’s really vital to getting the daily protein your body requires. So I wanted to share this easy and yet simply delicious White Bean Soup recipe with you. ** Using dried beans takes time, so don’t forget to start this soup about 6 hours before your ready to eat. A quick tip is to soak the beans over night cutting down half of the boil time, or just use canned beans if you have only a hour or so.
Ingredients:
32oz bag dried Great Northern Beans
2 cups fresh chopped carrots
1 large onion
1 cup chopped celery
2 cups fresh Kale
1 garlic clove chopped
1/2 fresh chives
32oz Vegetable Broth
2 cups of water
Fresh Black Pepper Corn
Garlic & Onion powder
Himalayan Pink Salt
3tbsp Olive oil
2tbsp Turmeric
2tbsp Cumin
Witchy tip: Did you know telling your pot a secret while cooking with add flavor? Your pots are alive and entrusting them with secrets let’s them know you care for them. In return they always make your food taste better, add maybe even help others tell their truths while enjoyMing your food. 😉
Instructions:
In a large pot add dried beans and at least 8 cups of water.
Boil the beans for 3hrs.
Let the beans seat for another hour or so, covered on the counter.
In another pot add olive oil, onion, garlic and celery. Stir and cook until tender.
Drain the beans from the water they were boiled in and rinse with cold water.
Add the beans, vegetable broth, carrots, all spices and water to the pot with the chopped veggies. Cover and turn on low fire. Let this simmer for another 30 minutes. Stir occasionally.
Turn on the stove and let the soup sit for another 15/20 minutes.
Right before your ready to eat throw in the fresh chopped kale, stir, and cover it again.
Before serving top the soup off with the fresh chives and enjoy.
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