White Bean Soup

Recipe from The Quick and Easy McDougall Cookbook with my version below.

White Bean Soup

Ingredients:

• 1/3 cup water

• 1 onion, finely chopped

• 1 stalk celery, finely chopped

• 3 - 15 ounce cans white beans

• 2 cups vegetable broth

• 1 tablespoon soy sauce 

• 1 bay leaf

• 1/2 teaspoon sage

• 1/2 teaspoon oregano

• dash of liquid smoke
  
  Instructions
  
  Place the water in the pot with the onion and celery. Cook, stirring frequently, until slightly softened, about 4 minutes. Add the remaining ingredients, bring to a boil, cover, reduce heat, and cook for 15 minutes. Remove the bay leaf before serving.  

This recipe has fiber, flavor and is easy to make. 

I tweaked the recipe. I used my own broth made from my veggie scraps (which is easy to do in my Instapot.) Since I knew the broth was going into this recipe, I added sage and oregano into my broth. This is a good way to layer flavors. 

I had a quart of beans that I made from scratch in the freezer, but that’s only two cups and the recipe calls for three cups. To make up for the loss of bulk I added green cabbage and an additional stalk of celery. To increase creaminess, I removed about two cups of soup, used my immersion blender, and returned the two cups to the pot. I added three dashes of liquid smoke and a pinch of white pepper to my batch for additional flavor.

Try the recipe and let me know what you think. Better yet, tag me @thepracticeofgreen on Facebook and Instagram and share your creation or version of white bean soup.