
Adapted from Food.com
Ingredients:
1 lb dried navy beans (white peas, about 2 cups)
3 large carrots, trimmed, peeled and cut into 3 inch lengths
2 stalks celery, washed, de-veined, and cut into 3 inch lengths
1 large yellow onion, quartered
6 cups water
2 tablespoons granulated sugar
1 teaspoon bacon salt (if you like bacon, try this!)
1 teaspoon white pepper
1 pinch ground nutmeg
4 teaspoons greek yogurt
Optional
sherry wine (optional)
Prep Time: 20 mins
Total Time: 2 hrs 30 mins
Directions:
1. Wash beans in a colander.
2. Sort beans, discarding stones and blemished beans.
3. Place beans in a large saucepan and cover with cold water by 1 inch.
4. Bring to a boil over high heat.
5. Boil for 2 minutes.
6. Remove from heat, cover and let stand for 1 hour.
7. Drain beans and return to saucepan.
8. In food processor bowl fitted with slicing blade, slice carrots, celery and onion.
9. Add carrot-vegetable mixture to beans in saucepan.
10. Add 6 cups water.
11. Bring mixture to a simmer over high heat.
12. Reduce heat and simmer, covered, stirring occasionally, until beans are very tender, about 1 and 1/2 hours.
13. Add sugar, to taste.
14. Add bacon salt, white pepper, and pinch of ground nutmeg.
15. Serve soup in heated bowls.
16. If desired, add 1/2 tsp greek yogurt
17. Add dollop of sherry to each serving.
18. Enjoy.
Servings: 8
