Here is a hearty gluten-free soup recipe using Great Northern beans and a lot of vegetables. Delicious!
- 1 pound Great Northern beans, washed and sorted
- 2 1/2 quarts cold water, divided
- 3 carrots, sliced
- 3 celery ribs, sliced
- 2 medium onions, chopped
- 1 garlic clove, minced
- 14 1/2 oz diced tomatoes (Pilot used Italian seasoned tomatoes.)
- 2 bay leaves
- 1 teaspoon basil
- 2 tablespoons olive oil
- Salt and pepper to taste
Soak beans overnight in 2 quarts water.
Add remaining water to the softened beans and bring to a boil. Reduce heat and simmer for 30 minutes.
Add remaining ingredients. Simmer 60 minutes or until beans are tender.
Remove bay leaves and serve .
I wish you well.
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