Peasant Soup
This hearty vegetable broth soup really satisfies, and it's inexpensive as well.—Bertha McClung, Summersville, West Virginia
Ingredients
- 1 pound dried great northern beans
- 6 cups water
- 3 carrots, sliced
- 3 celery ribs, sliced
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
Directions
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1Rinse and sort beans. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
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2Drain and rinse, discarding liquid. Return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until the beans are tender.
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3Discard bay leaves. Add oil and heat through.
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