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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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I love bean soups...they're just so easy and inexpensive. This one is perfect comfort food for a chilly day! Ingredients:
1 teaspoon extra virgin olive oil |
1 large red onion, diced |
1 stalk celery, diced |
1 garlic clove |
1 1/2 cups dried navy beans, soaked overnight |
1 (28 ounce) can diced tomatoes (undrained) |
4 cups chicken stock |
thyme |
oregano |
basil |
parsley |
salt |
pepper, to taste |
Directions:
1. Heat oil in large pot over med-high heat.
2. Add onions, celery, and garlic; cook for 5 minute.
3. Add beans and remaining ingredients; mix well.
4. Season to taste, cover, and bring to a boil.
5. Reduce heat to low and continue cooking covered 3 hrs or until beans are tender.
6. Stir often (every 15 min or so).
7. ENJOY!
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