White Bean Soup

Beans are not only great source of carbohydrates but can pride themselves with lucky charm as well. How many vegetables can do that?

As I lately have a little time, I was looking on the internet a few days ago. Looking to find fresh, intriguing thoughts, inspiring recipes that I have never tried before, to amaze my loved ones with. Searching for a long time but couldn’t discover too many interesting things. Just before I thought to give up on it, I came across this tempting and easy treat by luck at Suncakemom. It seemed so fabulous on its image, that required quick actions.

It had been not difficult to imagine just how it’s created, how it tastes and how much my hubby is going to love it. Actually, it is very easy to please him when it comes to puddings. Anyway, I visited the webpage and simply used the step by step instuctions that have been combined with impressive snap shots of the procedure. It really makes life quite easy. I could imagine that it’s a bit of a inconvenience to take snap shots in the middle of baking in the kitchen as you usually have sticky hands so that i really appreciate the commitment she placed in to make this post .

With that in mind I am encouraged to present my own recipes in a similar fashion. Many thanks for the thought.

I had been fine tuning the main mixture to make it for the taste of my loved ones. I can mention that it was an awesome outcome. They loved the taste, the consistency and loved getting a sweet such as this during a stressful workweek. They quite simply wanted more, more and more. Thus next time I am not going to commit the same mistake. I am likely to multiply the amount .

Navy Bean Soup Recipe first posted on Suncakemom.

Soak the beans according to instructions on packaging and belief.

Pour oil into a saucepan and heat it up.

Add the diced onion, celery, carrots and salt then mix them together well.

Saute the vegetables on high for 3-5 minutes until the onion gets a translucent/glassy look.

Turn the heat down to medium low and cook the mixture until the onion starts caramelizing, stirring occasionally for about 15-25 minutes. (optional)

Add garlic, black pepper, and tomato then mix it well. Cook it until garlic gives out its scent for about 2-5 minutes.

Add beans, paprika and the optional chorizo.

Fill it up with water, put the lid on and simmer it for about 60 to 90 minutes depending of the beans.

Ten minutes before the soup is done, add carrots and other vegetables like kale, cauliflower, brussels sprouts or broccoli then turn the heat up and bring it to boil.

When the soup starts to boil lower the heat and simmer it for 10 minutes or until the the desired texture of vegetables is reached.

Take the soup off heat and let it cool down a bit before serving, for about 20 minutes.