Summary
| Yield | |
|---|---|
| Source | Thomsonj |
| Prep time | 30 minutes |
| Cooking time | 30 minutes |
| Total time | 1 hour |
Ingredients
1
onion (small) 2
celery stalks (2 to 3) 1
potato (large, new) 1
mushroom bouillon (cube) 4 cup
water 1 tablespoon
dried basil 1 tablespoon
dried oregano 1 teaspoon
Pepper (coarsely ground) 1 can
navy beans (19 oz) pinch
sea saltInstructions
Finally chop and saute, in 2 tbsp olive oil: the onion, celery and potato.
Add the bouillon, water, herbs and salt and pepper.
Simmer until potatoes are soft.
Add the navy beans, including the liquid.
Remove two cups of soup, puree in a blender and return to the pot.
Simmer an additional 20 minutes.
Notes
Recipe is courtesy of my friend, Tina Klein Walsh. Thanks, Tina!!
Garnishing with bacon bits has been suggested, but I'm sure that was intended purely to avoid my ire. ;-)
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