by Leon Pantenburg
White bean soup has always been a favorite of mine, and my mom made it regularly during the winter months in Iowa. As comfort food goes, this is right at the top for me – all you need to add is some sort of fresh bread or cornbread.
But when I moved to a new job in Washington D.C. years ago, I found there was another white bean soup tradition at the capital. A version of this classic bean soup has been served in the U.S. Senate dining room since 1901. That became a favorite lunch dish when I was in that neighborhood, even during the hot summer months.
This recipe from “Jan’s Fabulous Food Storage Recipes” allows you to concoct a tasty version of this old favorite using your storage foods. It will go great on a cold, snowy night!
Healthy White Bean Soup
2 c small white beans or great northern beans
2 c ham, diced, freeze dried or hamTVP
1 c carrots, diced, dehydrated
1/2 c celery, diced, dehydrated
2 tsp garlic granules 1/4 c onions, chopped dehydrated
3 Tbs parsley, diced
1 c tomatoes, freeze dried (or 1/2 c tomato flakes, dehydrated)
1 tsp rosemary, thyme, dry mustard
3 Tbs chicken soup base
1/8 tsp pepper
1/4 tsp crushed red pepper flakes
1 c potato dices, dehydrated
1 tsp thyme, dried
Soak beans overnight for faster cooking results. Rinse and add fresh water. In a large pot, add 6 cups water, and bring beans to a boil, then lower heat to a medium boil and cook for two hours, until beans start to get quite tender. Add carrots, celery, onions, potatoes and now add all the spices.
Stir and continue cooking until vegetables are tender. Add tomatoes, simmer for another five minutes, taste. Add more salt and pepper to taste if needed. Serve with warm bread or cornbread.