Bean and Vegetable Soup


8 cups cold water
1-1/4 cups dried navy beans
2 tablespoons instant beef bouillon granules
1 teaspoon sugar
1 teaspoon dried thyme
1 large bay leaf
1/2 teaspoon salt, or more to taste
1/8 teaspoon pepper
1 can (28 ounces) tomatoes, cut up
1 cup chopped onion
1/2 cup sliced carrots
1/2 cup chopped celery
1 cup tiny shell macaroni
1 package (10 ounces) frozen peas
1 can (8 ounces) whole kernel corn


Place water and navy beans in a 4-quart Dutch oven. Bring to a boil and simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Add bouillon, sugar, thyme, bay leaf, salt, and pepper. Bring to a boil; reduce heat and simmer, covered, for 1 hour. Add tomatoes, onions, carrots, and celery, and simmer for an additional 20 minutes, covered. Add macaroni and cook for 10 minutes more. Remove bay leaf. Stir in peas and undrained corn. Heat to boiling, just long enough to cook peas.


Makes 8 to 10 substantial servings.


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