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Hearty Bean Soup

marci rogers

"Classic bean soup recipe. Can be made Italian by adding 3 tablespoons pesto and 1 cup cooked pasta to the finished soup. Can be made Mexican by using black beans, adding 1/2 teaspoon red pepper flakes and 2 teaspoons cumin when tomato paste is added. Can be made chunky by adding diced carrot, potato and shredded cabbage to the veggie list."
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10 h 5 m servings 217 cals
Original recipe yields 8 servings

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  1. Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
  2. Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
  3. Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
  4. Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.

Nutrition Facts

Per Serving: 217 calories; 1.2 g fat; 39 g carbohydrates; 13.8 g protein; 3 mg cholesterol; 477 mg sodium. Full nutrition

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I added a carrot to this hearty soup. It is a great comfort food!

I Mde this soup. We liked it the way the recipe stated.