How to make it

  • Drain the beans and boil rapidly in fresh water for 10 minutes. Drain, cover with more fresh water and simmer for 1 to 2 hours until soft. Reserve the liquid and discard any bean skins on the surface.
  • Heat the oil in a heavy pan and saute the onions, celery and parsnip for 3 minutes.
  • Add the cooked beans and stock and continue cooking until the vegetables are tender. Allow the soup to cool slightly and, using a food processor or hand blender, blend the soup until it is velvety smooth.
  • Reheat the soup gently, gradually adding some of the bean liquid or a little water if it is too thick. Season to taste.
  • To serve, transfer the soup into wide bowls. Garnish with fresh corinader and paprika. Toasted garlic croutons are lovely too.

Reviews & Comments 2

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    " It was excellent "
    gwbaskin ate it and said...
    Wow, I'm sitting in the rain, and this sounds so warm and comforting. I've got to try this, thanks Jill!
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    " It was excellent "
    jenniferbyrdez ate it and said...
    This is the "Senate Bean soup" thing and it is good. Of course I cheat and put meat in mine. Thnaks Aunty.
    Was this review helpful? Yes Flag

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