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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 224.5
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 509.0 mg
  • Total Carbs: 42.0 g
  • Dietary Fiber: 12.3 g
  • Protein: 8.5 g

View full nutritional breakdown of Garlic Lovers White Bean Soup calories by ingredient
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Garlic Lovers White Bean Soup

Submitted by: ECHAMMOND

Introduction

Perfect for a snowy day, maybe with some beer bread? Perfect for a snowy day, maybe with some beer bread?
Number of Servings: 6

Ingredients

    2 cups Great Northern beans, picked over, soaked 8 hours (or overnight), drained & rinsed
    8 cups (64 ounces) water
    1 teaspoon dried rosemary
    1 teaspoon dried thyme
    1 teaspoon fennel seeds
    1 bay leaf
    10 to 15 garlic cloves, separated but unpeeled
    8 ounces turnips (about one medium), peeled & coarsely chopped
    8 ounces potatoes (about one medium), peeled & coarsely chopped
    1 pound onions (about 3 medium), peeled & coarsley chopped
    1 pound carrots (about 6 medium), scrubbed & coarsely chopped
    1/2 cup (packed) chopped fresh parsley
    Salt & pepper to taste
    Several sprigs fresh parsley for garnish, if desired

Directions

Place beans, water, rosemary, thyme, fennel seeds, and bay leaf in a 6-quart (or larger) pot or dutch oven (I love my 7-quart Lodge Enamel Dutch Oven). Bring to a boil and then simmer, with the lid cracked, stirring occasionally, for 1 hour.

Meanwhile, place garlic cloves in a small oven-proof dish, sprinkle with water, cover with foil, and roast at 350F for 30 minutes. Let cool; peel.

Add turnips, potatoes, onions, and carrots to bean mixture, return to a boil, and simmer, with the lid cracked, stirring occasionally, for 1 hour. (NOTE: After you add all the vegetables, you may think that the soup is going to be way too thick and that more water is definitely needed. It is not. It will be fine. Lots of liquid will cook out of the vegetables--plus what you want to end up with is a very thick soup). After simmering, remove bay leaf.

If using a traditional blender:
Carefully puree the roasted garlic and 2/3 of soup mixture in blender (in batches) on low speed until still slightly chunky. Return to pot of remaining soup.

If using a hand immersion blender (you know I love my KitchenAid Hand Blender):
Remove about 1/3 of the soup from the pot and place in a heat proof bowl. Break the roasted garlic cloves into pieces with your fingers and stir into the pot of remaining soup. Carefully puree soup and garlic until still slightly chunky. Stir unpureed bowl of soup back into the pot. (You can just blend up the entire pot of soup if you like, but I found it difficult to keep it partly chunky.)

Stir in parsley and simmer, with the lid cracked, stirring occasionally, for another 30 minutes, or until beans are completely tender. Salt & pepper to taste, garnish with fresh parsley if desired, and serve.



From. farmgirl fare blog

Number of Servings: 6

Recipe submitted by SparkPeople user ECHAMMOND.






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