If you like the traditional ‘Senate Bean Soup’, then this is for you.  Some people avoid this wonderfully nutritious and delicious soup for fear of ‘gas’, which is a shame.  We’ve never found that this version (perhaps because the beans are pre-soaked?) has that effect – but try it and see!

It helps to have good, home-made stock available for this, but it is equally good using boullion cubes or packaged stock.  I use either chicken or vegetable stock, depending on whether it needs to be purely vegetarian.  Any combination works well, depending on your tastes. 

Quick Soak the Beans:
Rinse 1 Cup dried small white/navy beans and place in pot.  Cover with cold water to 1 in over beans.  Place over medium heat and boil for 2 minutes.  Cover, remove from heat and let stand for 1 hr.  Drain beans & discard water.

While beans are soaking, start the soup ingredients –

In large pot, heat on medium –
2 T. oil

Saute for 2-3 minutes (do not brown)
1 onion, diced
1 stock celery, sliced
1 carrot, sliced
1 potato, diced

Add:
4 cups chicken, turkey or vegetable stock (or combination)
drained beans
1 bay leaf
1 t. coarse ground pepper
1 T. parsley (1/4 cup fresh parsley, chopped, if available)
~ 1 t. salt  (to taste – depends on saltiness of stock)

Simmer for 1-2 hours, stirring regularly to make sure nothing sticks to the bottom of the pot.
It’s ready to eat when the beans and vegetables are tender, but improves with age.

The longer it cooks, the more it will reduce and start to thicken.   Adjust seasonings carefully as it reduces: add more water if it’s too salty, or gets too thick.

Options:
Add 1 slice of diced bacon to saute with the vegetables
Add 1/4 cup diced cooked ham to the stock
Remove & puree 1 cup of soup and add back into pot to thicken

Serve with fresh biscuits or cornbread.

Enjoy!

Print/Download PDF: Suz’s Best Bean Soup