Amish Bean Soup
A heartwarming bean soup that embodies comfort and tradition, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 cup Dried beans (Navy or Great Northern) These small legumes are the star of the soup, rich in flavor and nutrients.
- 1 large Onion A key aromatic that adds depth to the broth.
- 2 medium Carrots For a touch of sweetness and vibrant color.
- 2 stalks Celery Provides a refreshing crunch and enhances the overall taste.
- 3 cloves Garlic The secret behind the fragrant allure that wafts through your kitchen.
- 6 cups Vegetable broth The base of the soup; substitute with chicken broth for a heartier flavor.
- 2 leaves Bay leaves Impart a subtle complexity to the dish; don’t forget to remove them before serving!
- to taste none Salt To taste, enhancing the flavors of your ingredients.
- to taste none Black pepper To taste, enhancing the flavors of your ingredients.
Instructions
Preparation
- Sort through the dried beans, rinsing off any dirt, and soak them overnight in plenty of water.
- In a large pot, heat a splash of oil over medium heat. Add the chopped onions, celery, and carrots, cooking until they soften—around 5 minutes.
- Stir in the minced garlic and sauté for an additional minute until fragrant.
- Pour in the soaked beans and vegetable broth. Add the bay leaves, salt, and pepper. Bring to a boil.
- Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours until the beans are tender. Stir occasionally.
- Once done, remove the bay leaves and adjust seasoning as needed. For a creamier texture, mash a few beans against the side of the pot or use an immersion blender.
Notes
This soup is a great make-ahead option. Allow it to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. When ready to enjoy, simply reheat on the stovetop or in the microwave!