Ed Note: I made this soup last night to serve at Mentoring Moms. It smelled as good as turkey baking in the oven according to my daughter.
Used by Permission from
Soups and Muffins by Sue Gregg
Makes 8 Servings
Soak beans in water during the day or overnight:
8 cups water
2 cups navy or small white beans
Bring undrained beans to a boil and boil for 10 minutes. Reduce heat to keep at very gentle boil for 1 hour or until beans are tender.
Drain the beans, reserving the bean liquid.
Combine in large stock pot:
2 Cups of the cooked beans
2 Cups Chicken Broth
3 Cups bean liquid plus water as needed
1-2 tsp salt or to taste
1 large onion, chopped
3 ribs celery, chopped
2 cloves garlic, minced
1 – 4 oz can green chili, finely chopped
½ tsp dry mustard
2 bay leaves (optional)
In a blender, puree the remaining cooked beans with liquid. Add the following ingredients to the soup pot, cooking about 10 minutes longer to blend flavors and heat ingredients:
Remaining cooked navy beans
1 cup water
2 cups frozen French cut green beans (10 oz) or canned
2 cups chopped cooked chicken
Serve with crusty bread or corn bread.
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