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Bean Soup

Tools & Cookware

• Knife and cutting board
• Stirring implement
• Large soup/stock pot
• String to tie herbs together

Ingredients

• 0.5kg of dried beans (just about any kind works)
• 1 large yellow onion
• 2 large carrots
• 2 large celery stalks
• 2 tbsp olive oil
• 2 cloves garlic
• 4 sprigs thyme
• salt and pepper

Preparation

• Soak the beans in water overnight, covering them by 2-3cm of water
• Chop the onion, carrots, and celery into bite-sized pieces
• Crush the garlic
• Tie the sprigs of thyme together

Instructions

• Add the olive oil and heat until shimmering
• Add the onion, carrots, and celery; sauté until onion is transparent
• Drain the water from the beans and rinse them; add them to the pot and mix
• Add the thyme bundle, garlic, and fresh water to cover the beans by 2-3cm of water
• Bring to a boil, cover and lower heat to simmer for 4 hours or until beans are soft but not mushy
• Remove the thyme bundle and season the soup to taste (see suggested seasonings)

Suggested Seasonings

Aside from salt and pepper:

• Thyme and tarragon for a French-style soup
• Cumin for Mexican-style
• Italian herbs for Italian-style
• Vegan or non-vegan sausages for heartiness (cook for an extra 20 minutes)