If you have partial bags of dried beans loitering in the pantry, throw them all in the pot to make this anything-goes fall soup. Perfumed with thyme and sage, it's creamy, homey and gratifyingly resourceful.

Source: Midwest Living

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Credit: Blaine Moats

Recipe Summary

hands-on:
25 mins
total:
3 hrs 35 mins
Servings:
12
Yield:
13 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, combine beans and 6 cups water. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover; let stand 1 hour. Drain and rinse.*

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  • In a 5- to 6-quart Dutch oven, heat oil over medium-high. Add fennel, celery, onion and carrots. Cook and stir until golden and tender, about 5 minutes. Add garlic; cook 1 minute more. Add broth, thyme, bay leaves, salt and pepper. Stir in reserved beans and bring to a boil; reduce heat. Cover and simmer until beans are tender, about 1 1/2 hours. Remove thyme and bay leaves.

  • Stir in squash, potato and sage. Cover and simmer until squash is just tender, about 20 minutes. In a small bowl, whisk together cream and flour; add to soup. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Serve garnished with parsley.

*Prep Tip:

In Step 1, we use the “quick soak” method for dried beans. An alternative is to place rinsed beans and water in pot, then cover and let soak on the counter overnight.

Nutrition Facts

243 calories; fat 9g; cholesterol 23mg; saturated fat 5g; carbohydrates 32g; mono fat 3g; poly fat 1g; insoluble fiber 7g; sugars 5g; protein 10g; vitamin a 4885.1IU; vitamin c 13.6mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.2mg; vitamin b6 0.3mg; folate 183mcg; vitamin b12 0.1mcg; sodium 514mg; potassium 933mg; calcium 103mg; iron 2.7mg.
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