Leftover Bean Soup Aka White Bean Puree Soup

Photo by: Serena Norr

Leftover Bean Soup Aka White Bean Puree Soup

Food Ingredients:
3 cups of white beans (approximately) 4 cups of water 1 container of Pacific Vegetable Broth 1 onion, cut up 1 clove of garlic, minced 15 baby carrots 1 cup of edamame 5 bay leaves pinch of tumeric pinch of salt pinch of pepper bunch of fresh basil bunch of fresh mint

Recipe preparation:
1 Directions: 2 Soak dry beans until shell loosens up (about 2-3 hours) and start boiling water. Add the garlic, onions and white beans and let cook for 45 minutes to an hour. While the beans are cooking, add water to a separate pot and when boiled add the edamame and let cook for 10 minutes. Drain the water with the edamame, let cook and de-shell, placing the peas in the pot. Add the carrots, seasonings (tumeric, basil, salt and pepper) and let cook-testing the taste and adding more water (if necessary). When beans are soft, turn off the flame and blend the ingreidents together. Enjoy 3 P.S. I used a hand blender to puree the soup, which left it semi-chunky. If you are seeking a smoother consistency, I would suggest to use a blender.

Recipe source: Foodista recipe