Saturday, December 29, 2012

Senatorial Bean Soup



2 cups dried navy beans
2tablespoons butter
2 1/2 cups chopped leek
2 cups sliced or chopped carrot
1 cup thinly sliced celery
1 cup diced, cooked ham
4 garlic cloves, minced
8 cups water
2 teaspoons chicken base
1 teaspoon beef base
1 teaspoon dried rubbed sage
2 bay leaves

Sort and wash beans and place in a large pot. Cover with water to 2 inches above beans, and bring to a boil. Cook the beans 2 minutes. Remove from heat; cover and let beans stand one hour. Drain beans.

Melt margarine in a pan over medium-high heat. Add leek and next 4 ingredients (leek through garlic); sauté 10 minutes. Add beans, 8 cups water, chicken and beef bases, sage and bay leaves, and bring to a boil. Cover, reduce heat, and simmer for 1 1/2 hours or until beans are very tender. Discard bay leaves.

Place half of soup in a blender; process until smooth. (You may want to blend smaller amounts in batches depending on your blender size or use an immersion blender if you have one.) Pour pureed mixture back into remaining soup, and cook over medium heat 30 minutes.

 Yield: 4 large servings

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