Bean Soup Recipe

Ingredients

3 lbs. dried beans - used great northern, pink beans, pinto beans

2 qts. chicken stock or broth

Water

2 tbs. olive oil

3 - 4 garlic cloves - minced

2 red onions - chopped

3 or 4 ribs celery - sliced thin

1 tbs. fresh oregano - chopped

1 tbs. fresh sage - chopped

Salt and pepper

Preparation

Quick soak beans - cover with water, bring to a boil, turn off heat, let sit for 1 hour Drain Saute onions, garlic, celery in olive oil until just tender - 6 - 8 minutes. Add broth, bean, herbs, salt and pepper. Add enough water to cover about 2 inches above top of ingredients. Bring to a boil, reduce heat and simmer, covered, for about 1 1/2 to 2 hours until beans are tender.

Scoop out about 4 cups of soup, place in blender and blend until smooth. Return to pot, stir in.

Note: we added some smoked kielbasa the second night. Really good with cornbread.