Holy Bean Soup
Updated Nov. 15, 2022
- Total Time
- 3 hours 15 minutes
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Ingredients
- 2tablespoons butter
- 2carrots
- 2stalks celery
- 1large onion
- 4cloves garlic
- 1½tablespoons curry powder
- 1pound white beans, dried
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (8 servings)
236 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 10 grams dietary fiber; 3 grams sugars; 14 grams protein; 249 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a large soup pot over medium heat. Put the carrots, celery, onion and garlic in a food processor and process until smooth but still chunky.
- Step 2
Transfer to the pot and cook, stirring for 5 minutes. Add half the curry, stir and cook until the vegetables are nearly soft, about 5 more minutes.
- Step 3
Add the beans and gallon cold water. Bring to a boil and simmer for 3 hours, adding more water to keep the beans covered by 1 inch. Season with salt and pepper to taste and add the remaining curry powder to taste. Serve with crusty bread.
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