Hutterite Bean Soup

Adapted from recipe in Coffee House Cookbook

  • 2 cups dry Hutterite beans (can substitute navy beans)
  • 6 cups water
  • 7 cups chicken broth
  • 2 teaspoons thyme
  • 2 bay leaves
  • 1 onion
  • 2 carrots
  • 2 stalks celery
  • 1/4 cup parsley, chopped
  • 1/4 teaspoon white pepper
  • 1 teaspoon salt

Put beans and water in a pot. Bring to a boil. Cover and reduce heat. Simmer for 1 hour. Remove from heat and drain.

Dice onion. Dice carrots. Dice celery.

Put beans, chicken broth, thyme, and bay leaves in soup pot. Bring to a boil. Cover and reduce heat. Simmer for about 10 minutes.

Add onions, carrots, and celery to soup pot. Simmer for 30 minutes.

Add parsley, salt, and white pepper. Serve.

Makes 10 cups
160 calories per cup

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