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<blockquote data-quote="moreluck" data-source="post: 190021" data-attributes="member: 1246">Hearty White Bean Soup&nbsp;Ingredients2 cups dried Great Northern beans 6 cloves garlic, chopped3 tablespoons olive oil 4 ounces bacon, diced1 large Vidalia onion, chopped2 quarts vegetable (or chicken) stock, plus more if needed1 leek, white and pale green parts only, chopped1 tablespoon fresh thyme, chopped1 large tomato, seeded and chopped1/2 cup heavy cream 2 medium carrots, choppedCoarse salt, to taste2 ribs celery, choppedFresh ground black pepper, to taste&nbsp;Directions:Place beans in a large pot with enough water to cover beans by 2 inches, soak overnight. Drain beans. Using a large saucepan over medium-high heat, heat the oil. Saute onion, leek, tomato, carrots, celery, garlic and bacon, stirring frequently, until vegetables are tender, about 6 minutes. Add beans, vegetable stock and thyme. Bring soup to boil, reduce heat to medium low. Cover and simmer until beans are tender, stirring occasionally, about 1 hour.&nbsp;Using a blender or a food processor fitted with a blade attachment, working in batches, puree soup until smooth. Return soup to pot. Add cream and if needed, additional stock to thin soup. Season with salt and pepper.</blockquote>

[QUOTE="moreluck, post: 190021, member: 1246"] Hearty White Bean Soup Ingredients 2 cups dried Great Northern beans 6 cloves garlic, chopped 3 tablespoons olive oil 4 ounces bacon, diced 1 large Vidalia onion, chopped 2 quarts vegetable (or chicken) stock, plus more if needed 1 leek, white and pale green parts only, chopped 1 tablespoon fresh thyme, chopped 1 large tomato, seeded and chopped 1/2 cup heavy cream 2 medium carrots, chopped Coarse salt, to taste 2 ribs celery, chopped Fresh ground black pepper, to taste Directions: Place beans in a large pot with enough water to cover beans by 2 inches, soak overnight. Drain beans. Using a large saucepan over medium-high heat, heat the oil. Saute onion, leek, tomato, carrots, celery, garlic and bacon, stirring frequently, until vegetables are tender, about 6 minutes. Add beans, vegetable stock and thyme. Bring soup to boil, reduce heat to medium low. Cover and simmer until beans are tender, stirring occasionally, about 1 hour. Using a blender or a food processor fitted with a blade attachment, working in batches, puree soup until smooth. Return soup to pot. Add cream and if needed, additional stock to thin soup. Season with salt and pepper. [/QUOTE]

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