Every family needs a favorite bean soup. A bowl of this warm and filling dish will go down well during the cold months. This recipe includes savory, thyme, and parsley to give it a bright flavor boost. Before black pepper from Asia was available to the masses, savory was used in farm kitchens to provide its peppery flavor.
White Bean SoupCourse: Main Dishes
This soup is a family favorite, with savory, thyme, and parsley to give it a bright flavor boost.
- Remove frozen corn from the freezer and rinse in a colander to defrost.
- Drain and rinse white beans.
- Peel and slice carrots.
- Peel and dice the yellow onion.
- In a large soup pot, sauté onion and garlic in a tablespoon of olive oil until tender. Watch this closely as garlic can burn quickly.
- Add sliced carrots and corn and sauté another 5-7 minutes.
- Add all remaining ingredients and bring to a boil.
- Reduce heat to simmer and cook 45-60 minutes.
- Remove pot from the stove. Using a slotted spoon, remove about two cups of the beans and vegetables and place in a blender or food processor.
- Process until you have a smooth puree.
- Return this liquid and place back in the pot.
- Place pot on the stove and return to a simmer at least 5 minutes.
- Adjust seasoning and serve with crackers.