Oh, but this creamy navy bean soup is so, so good. It's hearty, meaty, and more flavorful than bean soup has any business ...

8 to 10 cups water. Soup: 2/3 pound navy beans, rinsed, drained. 3/4 pound thick-sliced bacon, cut into 1-inch pieces. 2 celery stalks, cut into 1/2-inch pieces ...

Add garlic and potatoes; reduce heat to medium; cook, stirring occasionally, until potatoes start to soften slightly, about 10 minutes. 3. Add broth and scrape up any brown bits on bottom of pot.

3 garlic cloves, smashed and minced. 3 1/2 cups vegetable stock. 3 tablespoons unsalted butter. 2 tablespoons dry white wine. 1 fresh thyme sprig or 1/2 teaspoon dried thyme. 1/2 teaspoon garlic ...

Navy beans are so linked to Michigan’s history that the U.S. Senate’s restaurants, which have offered navy bean soup every day since the early 1900s, specify that Michigan navy beans should be ...

Navy Bean Soup 2 tablespoons butter 1/3 cups diced celery 1/3 cups diced carrot 1/3 cups diced onion 1 tablespoons minced garlic 1 16-ounce can white navy beans 1/2 teaspoon dried thyme 1/8 ...

Stir through the potatoes and green beans, and gently simmer for 20-25 minutes until they are tender. Strain through a colander placed into a bowl. Transfer the liquid and half of the cooked ...

This hearty vegetarian soup starts with a package of 15-bean soup mix from the dry-goods aisle, which already includes varieties like Northern, pinto, garbanzo, and lima.

To serve, pour the hot soup into warm bowls. Put the 2 tablespoons of olive oil into a small frying pan and allow to get hot. Add the sage leaves and fry for 10 to 15 seconds, until they turn a ...

Add garlic and potatoes; reduce heat to medium; cook, stirring occasionally, until potatoes start to soften slightly, about 10 minutes. 3. Add broth and scrape up any brown bits on bottom of pot.