I never seem to make this soup anymore, because I've grown lazy & prefer to make others that take less time. It's darn good soup, though, I must say!
- 1 cup white pea or navy beans
- 6 cups water
- 6 black peppercorns
- 1 bay leaf
- ½ tsp. salt
- 2 Tbsp. vegetable oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 2 Tbsp. each: soy sauce/tamari, ketchup
- Salt & pepper
** Note: I use organic ingredients.
- Pre-soak beans overnight or use quick soak method (see below).
- Drain, place in large saucepan (otherwise known as a pot) with water, peppercorns, bay leaf & salt.
- Bring to boil, reduce heat & simmer 1 ½ - 2 hours or until tender.
- Discard bay leaf.
- Puree bean/water mixture & set aside.
- In same pot, heat oil & cook onion, celery & carrot until softened, about 5 minutes.
- Add bean mixture, bring to a boil, reduce heat & simmer about 20 minutes.
- Skim any foam from the top (I have never yet had to do this).
- Stir in soy sauce (I use tamari, altho’ admittedly I can no longer remember why I do this, but am sure there is some compelling reason; note to self: ask P. about this) & ketchup (something I never buy ‘cos I don’t like it, but luckily there is some in the fridge here).
Season with salt & pepper.
Eat; enjoy! (that's an order!)
Makes about 6 cups (only I always double it ‘cos it’s a lot of work, & I’d rather have twice as much!)
** Quick soak method: Place beans in sieve. Wash thoroughly. Discard any discoloured beans. In large pot, cover beans with 3 times their volume of cold water. Bring to boil & boil 2 minutes. Remove from heat, cover & let stand 1 hour. Note from me: SO much easier to think a wee bit ahead & soak the beans overnight!!!!