Making a white bean soup?

Are you making the beans from dried or from a can? If your beans are from dried, go ahead and make them. If you're doing it the slow way, you will have to do them a day in advance.

Chop your veggies (don't use the green beans or the rice)

-Carrots

-Onions

-Celery

Get a dutch oven or a big pot. Put a couple of tablespoons of oil in the bottom & a tablespoon of butter. Also add a tablespoon of flour & stir together well.

Dump in your chopped veggies and sautee until they are soft.

Then pour in some stock or broth (either chicken or vegetable broth/stock).

Add your spices/seasonings (salt, pepper, thyme, garlic powder)

Add your chopped potatoes to the pot & cook about 5 mins.

Here's where you'll add the beans (if they are from a can, dump them in). If they were dried, you should have cooked them already. Dump them in.

You could also add a handful of frozen peas at the point if you like them.

Let the soup cook together for about 20 minutes on med. low.

Taste & add any seasonings to get the flavor where you want it.

Make some cornbread to go with the soup.

White Bean And Smoked Sausage Soup

4 cups chicken broth

2 lg potatoes -- peeled and diced

4 carrots -- peeled and diced

1 lg onion -- chopped

2-3 stalks celery -- diced

2 -15 oz cans white beans -- drained

1 lb lowfat smoked sausage -- chopped

1/4 tsp cayenne pepper -- optional

1 tbsp Worcestershire sauce

1/4 cup chopped fresh parsley

salt and pepper -- to taste

In a large saucepan, boil the potatoes, carrots, onion and celery in

the chicken broth until tender. Add the beans, sausage, and

seasonings. Bring soup back to a boil, then reduce to a simmer and

cook for approximately 45 minutes.

WHITE BEAN SOUP WITH SAGE

Yield: 4 Servings

1 Onions; large

1 Garlic clove crushed

1 Carrots; small

Sage leaves

1 tb Oil

2 Cans, Great northern beans

--15 OUNCE-

14 1/2 oz Can clear chicken broth

Salt; to taste

Ground pepper; to taste

Chop the onion;mince the garlic.Peel and shred the carrot.Dice the

tomato.Mince the sage to measure 1 tabls.( or subsitute 1 ts dried).

Heat oil in large saucepan until hot.Add onion,garlic and

carrot,and saute until onion is tender.Stir in beans with liquid and

chicken broth.Stir in tomato and sage.Heat to boiling,stirring

occasionally.Simmer about 5 minutes,stirring,just to blend

flavors.Season to taste with the salt and pepper.Serve hot.Makes 4

servings

Heat olive oil in a large pot over medium heat. Add onion, thyme, and garlic. Sauté 5 minutes. Add green cabbage, tomatoes, celery, and carrots. Sauté 10 minutes.

Add beans, 5 cups of stock, potatoes, and basil. Bring to a boil. Reduce heat, cover and simmer for one hour.

Add red cabbage and zucchini. Add salt. Cover and simmer until vegetables are tender, about 20 minutes longer. Stir in cheese. Sprinkle in a a dash of Tabasco hot sauce if you want to give the soup a little zip.

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You should do your own homework.

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