Amish Bean Soup
A hearty and comforting Amish Bean Soup that embodies warmth and tradition, perfect for chilly evenings with family.
Ingredients
Beans and Broth
- 1 cup Dried Great Northern beans Soaked overnight, can use canned beans as a substitute
- 4 cups Vegetable broth Can substitute with chicken broth
- 2 bay leaves Bay leaves Enhances the flavor
Vegetables and Seasoning
- 2 medium Carrots, chopped Adds sweetness and color
- 2 stalks Celery, chopped Adds crunch and depth
- 1 medium Onion, chopped Aromatic base for the soup
- 2 cloves Garlic, minced Brings warm flavor
- 1 teaspoon Thyme, fresh or dried Adds herbaceous notes
- to taste Salt and pepper To season to taste
Instructions
Preparation
- Soak the beans: Place dried Great Northern beans in a bowl of water and soak them overnight. Rinse and drain before cooking.
- Sauté the aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onions, carrots, and celery. Cook until softened, around 5-7 minutes.
- Add garlic: Stir in minced garlic and cook for another minute.
- Combine ingredients: Add the soaked beans, vegetable broth, bay leaves, thyme, salt, and pepper to the pot.
- Simmer: Bring the mixture to a boil, then reduce the heat and let the soup simmer, covered, for about 1 hour, or until the beans are tender.
- Adjust seasoning: Taste your soup and adjust salt and pepper as needed.
- Serve: Remove bay leaves before serving and ladle soup into bowls. Garnish with fresh thyme.
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. To reheat, simply warm on the stove.