Cranberry Bean Soup with Mixed Herbs
Some cooks like to add a little cooked spaghetti or macaroni to this soup, making it a more substantial dish.
INGREDIENTS | SERVES 4–6
1 pound dried cranberry beans
6 slices bacon, cut into pieces
1 large onion, diced
1 green bell pepper, cored and diced
2 ribs celery, sliced
3 garlic cloves, minced
2 large tomatoes, diced
2 bay leaves
2 quarts chicken broth or water
¼ cup chopped basil leaves
2 green onions, sliced
¼ cup chopped parsley
2 tablespoons fresh tarragon leaves
2 teaspoons fresh thyme leaves
Salt and pepper to taste
Place cranberry beans in a colander; rinse well, picking out any bits of dirt and damaged beans. Put in a large bowl; add enough cold water to cover by several inches. Let soak 8 hours, or overnight, adding more water if needed.
In a large, heavy soup pot over medium-high heat, cook bacon 3 minutes, stirring.
Add onion, bell pepper, celery, and garlic; sauté 5 minutes.
Add tomatoes and bay leaves; cook until tomatoes begin to release liquid. Drain beans; add to pot with broth or water. Bring mixture to a boil; reduce heat to medium. Simmer 2 hours, stirring often and adding more water or broth as needed.
Stir in basil, green onions, parsley, tarragon, and thyme. Add salt and pepper. Remove from heat; let stand 5 minutes before serving.
