I'm sorry. I'm sorry. I'm sorry. I'm sorry. I did it again. I ran from work home to reheat the soup in the Crock Pot and over to the church to get it served. Then some friends came that I hadn't seen in a while. And of course, Mom brought Nora over. So, I never got around to a picture of this pretty and tasty soup. I dipped my pinky-finger in as I was heating it up to make sure it had enough flavor, but didn't get a good taste. However, there were a number of people who had seconds. So, I think I'm safe in saying it was good.
Recipe for White Bean Vegetable Soup
4 inner stalks celery, including leaves
1 medium onion
4 small carrots, diced
4 slices jalapeno
2 bay leaves
1 T oil
1 T herbed salt
2 lbs. dry great northern beans (You could use any white bean, but I'm partial to Great Northern.)
Soak beans overnight and cook according to package directions. Add 2 bay leaves before you start the cooking process. When beans are nearly finished cooking, chop onion and celery in a food processor. Saute all produce in oil until carrots are soft.
Remove the bay leaves. In a blender, puree roughly 4 cups of beans and water. Return to pot and stir. Consider the thickness of the soup and how much puree you want. Add vegetable mixture and herb-salt to beans, reheating as necessary.
Serving suggestion: In deep plate, ladle soup over thick, hearty, multigrain (for color) bread and sprinkle with paprika.
One day last week, our office had a free lunch delivered by a drug rep. The menu was Tijuana Flats, a chain Mexican restaurant started by some local college kids that has done incredibly well with its fast food and HOT sauces with funky names. I was very impressed with the amount of food delivered because we are a large office and generally the amount set aside to allegedly serve 50-60 people only feeds 40 or less. So in case you were looking for a casual catering recommendation, this is my vote. Naturally, the salsa isn't special, but it's fresh. The same goes for the guacamole.