Chef Dad's Bean Soup

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By Christina O'Haver By Christina O'Haver

Chef Dad's Bean Soup


-3 cans Great Northern Beans (drained and rinsed)*
-1 brown onion (diced small)
-1 1/2 cups celery (diced small)
-2 tbsp. garlic (diced fine)
-32 oz. (1 quart) chicken stock
-2 cups of water
-1/4 cup all-purpose flour
-1 tsp. hot sauce
-2 tsp. thyme (fresh, chopped) or 1/2 tsp. dried flakes
-1 bay leaf
-5 tbsp. butter
-Salt and pepper


1) In a large Dutch oven or wide, deep pot, melt butter over a medium-high heat. Sauté celery, onion and garlic with 1 tsp. of salt and 1/4 tsp. of pepper for three to four minutes. Add flour and cook another five minutes.

2) Increase heat to medium-high then add chicken stock, water, hot sauce, thyme and bay leaves. Stir well and bring to a simmer, then reduce heat to medium-low and simmer (uncovered) for 30 minutes.

3) Add drained beans and continue simmering another 15 minutes. After that 15 minutes, taste the soup for any seasoning adjustments you may want to make. Add a little salt and or pepper a little at a time (if necessary), stir well then re-taste. After seasoning is just right, remove the bay leaf and serve.

Cook's Note: If you want to thicken the soup even more, run your handheld food processor across the bottom of the soup pan in a circular motion for about four to six seconds, or you can simply mash some of the beans with a large spoon or potato masher. That will break up some of the beans and thicken the soup nicely.

*Pinto beans can be used if you prefer those.

This recipe makes about six bowls or 12 cups.