Martha's Lusciously Heavenly White Bean Soup

I love to make this soup in the Fall and Winter. It's filling, healthy and delicious and you won't need to serve anything else.

Ingredients:
2 Qts. Water
2 Cups White Navy Beans, Soaked overnight in salt water
1 Cup Chopped Onion
Cup Chopped Carrots
1 Large Diced Potato
Cup grated Cheshire Cheese
1 Tsp. Salt
Tsp. Pepper
Tsp. Curry (Ground)
Tsp. Fresh or Ground Thyme
Tsp. Ground Marjoram
Tsp Fresh or Ground Basil
5 Cubes dry chicken bullion or cup of chicken stock (optional). (You can also substitute my mushroom stock below for this seasoning if you are a vegetarian.)
6 Minced garlic cloves

Bring the salted water, garlic, onion and stock to a boil and add herbal seasonings.
Add in the following order: Beans, Carrots and potatoes and cook until vegetables are very tender. Add the cheese, stirring slowly as it melts, cover and simmer for about 15 minutes. Let cool, serve and enjoy this really tantalizing soup on a cold evening. You will love this recipe.

Serves 6-10 people.

Mushroom Broth (substitute for Chicken stock)

Use 10 medium minced mushrooms
1 cup water
1 Tsp. Butter
Tsp. Salt
Cup Red Wine
1 clove of minced garlic.

Place garlic, wine, butter and salt into a pan and bring to a boil. Let simmer on low heat for about 4 minutes. Add minced mushrooms and simmer on low heat for another 20 minutes. This will create a very tasty mushroom stock that is even better than chicken stock. It's great in soups and stews and even over mashed potatoes as light gravy.

Learn more about this author, M. L. Kiser.
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