BEAN & CELERY SOUP
- 1 1/2 CUP DRY NAVY BEANS
- 1 CUP CRUSHED TOMATOES - PUREED
- 6 TO 8 STALKS CELERY WITH LEAF - CUT INTO 1/2 INCH PIECES
- 3 CLOVES GARLIC - MINCED
- 1 TBS OLIVE OIL
- 2 tsp OREGANO
- SALT AND PEPPER TO TASTE
COOK BEANS UNTIL SOFT AND RESERVE BEANS AND LIQUID. ADD OLIVE OIL, GARLIC, TOMATOES, OREGANO, AND CELERY. COOK FOR ABOUT 30 MINUTES.
AFTER THE SOUP IS COOKED, MASH BEANS SLIGHTLY WITH A LARGE SERVING SPOON AND THEN SERVE WITH AN ITALIAN MULTIGRAIN BREAD TOASTED.
NOTE: SOAK BEANS AT LEAST THREE HOURS. RINSE THEM WELL AND THEN PLACE IN A PRESSURE COOKER WITH ENOUGH WATER TO COVER THE BEANS. FURTHER DIRECTIONS FOR PRESSURE COOKING THE BEANS AND OTHER FOODS CAN BE FOUND AT THIS LINK.
NOTE:: IF YOU DO NOT USE A PRESSURE COOKER, YOU CAN SOAK THE BEANS OVERNIGHT. RINSE THEM WELL IN THE MORNING, AND PLACE IN A LARGE POT WITH LOTS OF WATER. COOK OVER MEDIUM-HIGH HEAT FOR 3 TO 6 HOURS OR UNTIL BEANS ARE TENDER. WATCH THE BEANS CAREFULLY, STIRRING OCCASIONALLY. ADD WATER AS NEEDED.
MAKES APPROX. 6 SERVINGS.