This thick bean soup is high in fiber and loaded with taste!
2 1/2 cup Beans, white, mature
1 tbsp baking soda
12 cup water
1 onion, medium, diced
1 fresh carrots, diced
2 Celery, stalk, fresh, medium, finely chopped
2 tbsp tomato paste
1 tsp fresh lemon juice
1 medium tomato, skinned and chopped
1 tsp dried rosemary (or basil or oregano)
1 tsp table salt (optional)
1/2 tsp black pepper
1/4 cup chopped parsley, chopped
1/4 cup olive oil
In a large bowl, cover beans with warm water and add baking soda (this will cause the water to foam and remove gas from beans), mix well. Let soak at room temperature for at least 3 hours, preferable overnight.
Drain beans and place in a large pot and again cover with a lot of water and bring to a boil.
Reduce heat to medium low and cook for 30 minutes, skimming any froth that comes to the top.
Drain beans, rinse and drain again.
Using a clean pot add the beans and 12 cups of water and place over high heat.
Add in onion, carrot, celery, tomato paste, lemon juice, and tomato, bring to a boil.
Lower heat to medium low and cook until beans and vegetables are tender, about 1 1/2 hours, stir occasionally.
Add rosemary, salt (optional), pepper, parsley, and olive oil, cook for 5 minutes, then remove from heat.
Cover and let sit 5-10 minutes.
This soup is meant to be thick but if it is too thick for your liking, add water 1 cup at a time and bring back to a boil!