My mom taught and showed me so many things, but cooking was a favorite thing we both enjoyed doing together and sharing. When she passed away my Dad asked if I wanted anything of hers and I asked if I could go through her cookbooks and recipes so I could pass on my favorites and keep the memories alive.
Here is a simple yet satisfying white bean meal I always loved. Very easy and with a salad and crusty french bread it is a wonderful meal.
This a perfect one to keep the chill off, perfect comfort lunch or dinner.
A tried and true family recipe for white bean soup. Easily add sausage, franks or chicken for a heartier meal.
- 16 oz. bag of white navy beans
- 1 large yellow onion
- 2 large carrots
- 2 celery stalks
- 2 cloves of crushed garlic
- 4 sprigs of thyme, tied
- salt and freshly ground black pepper
- Soak the beans overnight in water covering the beans by 1 inch.
- Drain the water from the beans, rinse and add fresh water to cover beans by 1 inch in a large stock pot. Add the chopped onion, carrot, celery and garlic. Bring to a boil, cover and lower heat to simmer for 4 hours or until beans are soft, but not mushy (See Note 1).
- Season to taste.
You can also add fresh franks from the butcher and cook for an additional 20 minutes, but sometimes I like to add chicken.