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Bean soup

  • 1000 g Stock
  • 150 g Dry Beans, soaked, drained
  • 150 g Onion, chopped
  • 50 g Carrot, chopped
  • 50 g Celery, chopped
  • 50 g Kale Leaves, chopped
  • 2 Bay Leaves
  • Fresh Thyme Sprigs
  • Fresh Parsley Sprigs, chopped
  • Medium-Grain Salt
  • Black Peppercorn, ground
  1. Add all ingredients to large stockpan. Boil 10 minutes. Reduce to simmer, cover, and continue cooking 60-90 minutes until the beans are very tender but still keep their shape, adding water as necessary.
  2. Remove sprigs and bay leaves, and season to taste with salt and pepper. Puree with hand blender if desired.

  1. Bittman, Mark. How to Cook Everything. 10th Anniversary Edition. Boston, MA: Houghton Mifflin Harcourt, 2008. "Basic Bean Soup." 136. ↩