Friday, February 5, 2010


With highs in the teens this week we are staying in and reading good books.  Here's what's for dinner.

 White Bean Soup

1 pound bag of dried white beans (I used navy beans but other varieties will work)
1 large yellow onion
2 quarts chicken stock (that's the same as 2 of those cartons of chicken broth)
2 Tablespoons olive oil
4 large carrots, diced
3-4 stalks of celery, diced
1 teaspoon dried sage, marjoram and parsley ( I think the sage is the important herb here, just throw in other stuff if you have on hand)
splash of hot sauce
1tsp salt and pepper

Heat oil in a soup pot and cook onions for a few minutes.  Add everything else and simmer all afternoon!  

 variations:  make it a little southwest by adding chopped cooked chicken, and a can of diced tomatoes and green chilies OR tuscan style with canned Italian tomatoes, a little garlic and some parmesan cheese sprinkled on top

This recipe is healthy, hearty and very adjustable.  There are no rules except serve it with  crusty golden cornbread.  THAT is a must!


Anonymous said...

Yummmmmmmmmmm. Too hot here.


lmashore1 said...

Hi Misty,
Love your blog. Your white bean soup looks
wonderful! I will try it soon.
1,000 Gifts-- inspiring! I'm starting a list.