Amish Bean Soup
A heartwarming and comforting bowl of Amish Bean Soup, perfect for chilly evenings and family gatherings.
Ingredients
Beans and Broth
- 2 cups dried beans (like navy, pinto, or great northern) The heart of this dish, giving it body and richness.
- 6 cups vegetable or chicken broth The flavorful base that envelops all the ingredients.
- 1 leaf bay leaf Infuses a touch of herbal complexity.
Vegetables
- 1 medium onion, finely chopped Adds a sweet and savory foundation.
- 2 medium carrots, diced Brings a subtle sweetness and a pop of color.
- 2 stalks celery, chopped Provides a fresh, crisp texture.
- 2 cloves garlic, minced Lends its aromatic personality.
Seasoning
- to taste salt To elevate all the flavors.
- to taste pepper To elevate all the flavors.
Instructions
Preparation
- Soak the Beans: The night before, soak your dried beans in water. This helps them cook faster and more evenly.
- Sauté the Vegetables: In a large pot, heat some oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until soft and fragrant.
Cooking
- Add the Beans: Drain and rinse your soaked beans, then add them to the pot.
- Pour in the Broth: Add the vegetable or chicken broth, ensuring there’s enough liquid to cover the beans.
- Season and Simmer: Toss in the bay leaf, salt, and pepper. Bring it all to a boil, reduce to a simmer, cover, and cook for about an hour, stirring occasionally.
- Taste and Adjust: After an hour, taste the soup. Adjust the seasoning if needed, and serve hot.
Notes
Personalizing your Amish Bean Soup can include adding greens like spinach or kale, spicing it up with cayenne pepper, or experimenting with fresh herbs. Serve with warm crusty bread or cornbread.