Celery and Bean Soup

Soup is a feel good meal people love whether on its own or paired with another dish. Try serving with hot bread.

Ingredients:

1 pound bag navy beans
2 stalks celery
1 12-ounce can beef stock
dash black pepper
1 tablespoon parsley
3 cloves crushed garlic

Directions:

Soak the navy beans in about 7 cups of water for one full day, then simmer on low heat for an additional 6 hours. When beans are tender, chop the celery into small pieces and place in the pot. Simmer mixture for 30 minutes. Add in beef stock. Sprinkle in black pepper, parsley, garlic, and salt to taste. Allow soup to simmer for an additional hour. Serve.

This recipe can also be made in a crock pot with the same ingredients (spices can be put in with the beans). Cook on high for about 8 hours. Add the celery and beef stock about 1 hour before serving.

Return to Cooking with Celery Page