Recipe: Vegetarian White Bean Soup

Vegetarian White Bean Soup
Newsgroup: rec.food.veg.cooking/Susan Peters
Makes 16 cups

1 (16-ounce) bag dried small white beans
3 (14.5-ounce cans) vegetable broth
3 cups water
4 ribs celery, chopped
3 large carrots, peeled and chopped
1 medium baking potato, peeled and diced (about 1 1/2 cups)
2 large yellow onions, peeled and chopped
2 large tomatoes (or one large can)
1 bunch greens* with stems removed (about 3-4 cups)
1 turnip, diced
4 cloves garlic, peeled and chopped
2 bay leaves
1 teaspoon thyme leaves
1/4 teaspoon fresh ground black pepper
1 cup dry white wine (optional, but definitely improves the taste)

*mustard, turnip, collard greens; OR use green (snap) beans.

Place the dry beans in a large bowl or kettle and cover with 2 quarts cold water. Soak overnight or for 24 hours. Drain, rinse and redrain the beans.

Place in a deep kettle and add the vegetable broth, 3-4 cups water, celery, carrot, potato, onion, tomato, turnip, garlic, bay leaves, thyme, and pepper. Bring to a boil. Reduce heat to a simmer, cover tightly and cook for 2-3 hours or until beans are soft.

Add the cup of wine and green, then bring soup to a high boil and cook for approximately 10 minutes to evaporate the alcohol.

Remove soup from heat. Remove bay leaves from soup and discard them.

Serve warm.