Foodie Friday: White Bean and Tomato Soup
This rich and flavorful soup is great paired with a simple salad for a lunchtime meal or as an evening snack all on its own.
1 Tbsp. olive oil or vegetable oil
2/3 cup celery (diced)
2 yellow onions (diced)
2 large carrots (diced)
2 cups vegetable juice (V8 works great)
48 oz. fully cooked white beans (rinsed)
14 oz. diced tomatoes
2 medium-sized potatoes (peeled and diced)
1/2-1 tsp. smoke powder (hickory smoke is best)
4-6 cups vegetable broth
- Sauté the celery, onions, and carrots in the oil for 3 to 4 minutes.
- Add the juice, beans, tomatoes, smoke powder, and broth.
- Let simmer for 60 to 90 minutes, stirring often.
- Using a hand blender or an electric blender, pulse the soup about 8 to 12 times, depending on how chunky you want it to be.
- Serve hot!
Makes 8 servings
Posted by Jason Baker