Options:

Include nutrition information?

Bean & Vegetable Soup

Created by ellie on November 9, 2015

1 pound dried white beans (soaked for 8 hours or overnight, great northern beans work well)
2/3 cup olive oil
5 ribs celery (with leaves, chopped)
16 to 24 ounces red onions (chopped, 2 to 3 red onions)

Step 1: Drain the soaked beans, rinse under running water and set aside.
Step 2: In a large soup pot heat half of the oil over medium heat. Add the vegetables ( celery - carrots), stir to combine and cook until vegetables are soft (10 minutes).
Step 3: Add beans to the pot and six cups of water. Increase heat to medium high and bring to a boil, skimming any foam that rises to the surface. Reduce heat to medium low and simmer until beans are soft and soup is thick - 2 hours.
Step 4: Season with salt and pepper about 10 minutes before soup finishes cooking.
Step 5: Remove pot from heat and stir in remaining oil.