A Thicker Bean Soup
I am probably the world's biggest fan of bean soup, except, of course, for the baby. Both of us really like Campbell's Bean with Bacon Soup.
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Thicker Bean Soup
8 oz dried Navy beans, soaked overnight and drained
ham chunks
1 onion, diced
1 quart chicken broth
Boil the above ingredients in a covered Dutch oven for a couple hours, until the beans are soft.
Then Add:
2 stalks celery, chopped
2 carrots, chopped
1/2 small can of tomato paste
3 whole peeled tomatoes, either fresh or canned
2 bay leaves
1 t thyme leaves
1 t pepper
salt to taste
Cook for about 20 more minutes until the vegies are just softening. Remove 2 cups of the soup from the pot, trying to get mostly the solid stuff. Puree the 2 cups and return to the pot. Cook for a couple more minutes and the soup will thicken up.
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