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Basic White Bean Soup

Kathleen Flinn
This recipe is meant to demonstrate how to use the above formula using a simple bean soup. I've corresponded the steps in this recipe to the method described above. You'll want to start a soup like this with dried beans; canned beans won't stand up to the long cooking. The natural starch released in the beans will make the soup thicken as it cooks; if it gets too thick, simply add some water.
5 from 1 vote
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Soup
Servings 8 servings


  • 1 medium onion chopped
  • 2 or 3 carrots chopped
  • 3 ribs of celery chopped
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 14 oz. can pureed tomatoes
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1 lb. white beans soaked
  • 2 quarts chicken stock
  • 1 cup cooked meat such as shredded chicken, diced cooked sausage, crumbled bacon or ham (optional)
  • 1/2 teaspoon cayenne
  • 3 tablespoon chopped fresh parsley optional
  • 3 slices cooked bacon crumbled (optional)


  • ) Heat two tablespoons oil in a stock pot over medium heat.
  • ) Saute the onion, carrots, celery and garlic until softened about five minutes. Add half the salt and a few cranks of black pepper.
  • ) Add the herbs, bay leaf.
  • ) Add the beans.
  • ) Add the stock, water and tomatoes. Bring to a boil, reduce to a simmer and partially cover. Cook for about two to three hours or until the beans soften, adding additional water if needed if it gets too thick.
  • ) Add the chicken, sausage, bacon or ham (optional). Cook for an additional 10 minutes
  • ) If you want a smoother texture, you can puree some of the beans. Add the cayenne. Taste and add the additional salt if desired, along with more pepper, thyme or other seasoning.
  • ) Garnish with chopped fresh parsley, if desired