Holy Bean Soup

1. 1

   Melt the butter in a large soup pot over medium heat.

2. 2

   Put the carrots, celery, onion and garlic in a food processor and process until smooth but still chunky.

3. 3

   Transfer to the pot and cook, stirring for 5 minutes.

4. 4

   Add half the curry, stir and cook until the vegetables are nearly soft, about 5 more minutes.

5. 5

   Add the beans and gallon cold water.

6. 6

   Bring to a boil and simmer for 3 hours, adding more water to keep the beans covered by 1 inch.

7. 7

   Season with salt and pepper to taste and add the remaining curry powder to taste.

8. 8

   Serve with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.