Friday, July 3, 2015


This is a variation of a soup that was in a cookbook that disappeared from my kitchen a long time ago.  The flavors are simple yet memorable.  The carrots, almost undercooked, add a great crunch to this pureed soup.  The bell pepper is optional - I don't normally add it, but if it's in your fridge throw it in.  If you don't use it, add a third carrot to the lineup.

2 tablespoons unsalted butter
2 medium onions, roughly chopped
1 rib celery, roughly chopped
1-2 cloves garlic minced
1 1/2 teaspoon dried savory leaves
1/2 teaspoon Allepo Pepper flakes
2 15.5 oz cans of White Beans (aka: Northern Beans), drained and rinsed until water runs clear
1 small bay leaf
1 32 oz. container of vegetable stock
1 tablespoon vegetable oil
2-3 carrots, peeled and sliced
1/4-1/3 red or orange bell pepper, sliced into half matchstick sized pieces

  1. Melt yo' butter in a soup pot on medium-high heat.  Add the onions and celery and sweat that schitt.
  2. After about 8-10 minutes stir in the aromatics (garlic, savory and pepper flakes).  Bloom them for about 30 seconds. 
  3. Stir in the beans and cook another 8-10 minutes.
  4. Add the stock and bay leaf.  Bring to boil and simmer for 30.
  5. In a small skillet add the veg oil and saute the carrots and peppers on medium-high heat for about 4-5 minutes.  The carrots should NOT be soft.
  6. Once the soup is cooked, puree everything in the first pot.  You can use a food processor but I like the "boat motor" I got for Christmas a few years ago.  It saves a lot of dirty dishes.
  7. Add your sauteed veggies to the pureed soup and you have a delicious and easy meal.
  8. Salt and pepper to taste.
Serve with a salad or some crusty bread.  OR BOTH: it's your soup gosh darn-it.

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