Monday, September 19, 2011

Quick and Easy Bean Soup

Here is a quick and easy bean soup.  This makes two good sized bowls so increase ingredients as needed.  I served it tonight with cornbread and YUM!  It was so good.  I'm really glad soup weather is here again!

1 15 oz. can navy beans (I use Eden organic - they are the only brand I can find who has a BPA free can lining)
onion (as much as you like - I used 1/3 of a very large Vidalia)
2 medium carrots
1 stalk celery
2 garlic cloves
4 slices Canadian bacon (or ham if you'd rather)
2 tablespoons olive oil
1 cup chicken broth

Dice onion, carrots, celery, and Canadian bacon approximately the same size.  Heat olive oil in medium saucepan.  Add onion, carrots, garlic cloves (whole) and celery and saute until tender (about 10 or so minutes).  Remove the garlic cloves.  Add Canadian bacon, drained and rinsed navy beans, and chicken broth and stir well.  Let simmer another 10 minutes or so.  Enjoy!

And don't forget to put those onion skins, carrot peels, etc. in your compost pile - now is the time to start one for spring planting. 


  1. Yay!!! I can comment...this looks like a great, quick, favorite three...recipe. On those days when life is overwhelming, I can have food on the table in 30 minutes. Perfect! Thanks, Jill.

  2. YUMMERS!! Another winner, Jill. Already freezing my worn out bananas for the holidays...going to make your banana nut bread that's a double yummers!!


  3. This sounds delicious!!!! yum yum!!!

    Hey thank you sweetie pie pie for stopping by leaving such a lovely supportive message. Un besote para ti muaaaaaaaaaaa!!!!

    Everyone is good and I'm taking care of myself creating!!!


I'd love to hear what you think.