Senatorial Bean Soup – a delicious recipe with beans, margarine, Cooking spray, leek, carrot, celery. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil. Cook the beans 2 minutes. Remove from heat; cover and let beans stand 1 hour. Drain beans.
2
Melt margarine in pan coated with cooking spray over medium-high heat. Add leek and next 4 ingredients (leek through garlic); saute 10 minutes. Add beans, 8 cups water, bouillon granules, sage, and bay leaves, and bring to a boil. Cover, reduce heat, and simmer mixture 1 1/2 hours or until beans are very tender. Discard bay leaves.
3
Place half of soup in a blender; process until smooth. Pour pureed mixture into remaining soup in pan, and cook over medium-low heat 30 minutes.
389
kcal
Calories
7
g
Fat
62
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 cup dried navy beans, 2 tablespoons margarine, Cooking spray, 2 1/2 cups chopped leek, and more.
Yes, Senatorial Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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