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Amish Bean Soup

A hearty and comforting soup made with a blend of beans, vegetables, and spices, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Dried Beans A blend of navy or great northern beans works beautifully.
  • 2 medium Carrots Adds sweetness and color.
  • 2 stalks Celery Provides crunch and flavor.
  • 1 medium Onion Aromatic base for the soup.
  • 2 cloves Garlic Adds depth to the flavor.
  • 4 cups Vegetable Broth The base liquid for the soup.
  • 1 leaf Bay Leaf Enhances flavor; remove before serving.
  • 1 teaspoon Thyme Brings an earthy aroma.
  • to taste Salt and Pepper Adjust to your preference.

Method
 

Preparation
  1. Soak the beans overnight or at least 6 hours in water.
  2. In a large pot, heat a splash of olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for around 5 minutes until soft.
  3. Add minced garlic and cook for another minute.
  4. Stir in the soaked beans, vegetable broth, bay leaf, and thyme.
  5. Bring to a boil, then reduce to a simmer. Cover and cook for about 45 minutes, or until beans are tender.
  6. Taste and adjust salt and pepper. Remove the bay leaf and serve the warm soup.

Notes

This soup can be customized with spices like cayenne for a kick or blended for a creamy texture. Pairs well with crusty bread or a salad.