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Another really simple recipe which makes a healthy and delicious soup, in only around 20 minutes, including preparation and cooking time!

Ingredients:
4 regular size cans northern beans or navy beans, drained
1 tbsp. olive oil
1 cup chopped yellow onion
1 crushed or minced clove of garlic
1 Knorr chicken bouillion cube
1 1/2 teaspoons dried Mixed Italian Herbs or Herbes de Provence

In a large saucepan with lid, add olive oil. When it is hot, add the onion and garlic. Sautee, stirring frequently, on medium-high for 3 minutes.

Add the beans. Bring to a boil. Add the bouillion cube, the herbs, and a bit of ground black pepper to taste. Stir well and reduce heat to medium-low. Cover and cook for 10 minutes.

Remove from heat. You want the soup to be a thick consistency with a few of the beans still remaining whole, so use a potato masher...leaving some big bean pieces. Add water for desired thickness.

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Thanks sooo much, Mary. I tried it and IT'S THE BEST SOUP I HAVE EVER TASTED IN MY ENTIRE LIFE! I ABSOLUTELY LOVE IT...and have some almost every day! I feel sooo full after eating just a small bowl, that I don't eat as much as I used to.

IN FACT, I HAVE MADE YOUR RECIPE PART OF THE TEXT OF THE NEW BOOK, actually mentioning your name as the author of it.

God bless.

Your friend, forever,

Roger

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God bless and enjoy,

Roger Troy, author of Let's do Lunch (amazing reviews at amazon.com, made The 700 Club's "Top Highlights of the Last 50 Years!", called an "International Sensation", a "Smash Hit" and the "Most Buzzed-about Weight-loss Book of the Year!" by FIRST Magazine (for women)


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hey mary....after 3 months of eating my own homemade bean soups with tomato sauce base,i wanted something different(see how long it took)...for the most part i modify the recipes i usually make so i don't really get tired of anything....so i looked through the archives for the recipe to your white bean soup...it was delicious....thank you so much..i think i got the consistency right...it was like pureed with little pieces of the beans in it.....next,i'm going to make your israeli chick peas soup(in my pasta days,i used to make something like that and then add pasta)....then,i'll be ready to go back to my own homemade bean soups..there's just something about a big pot of homemade soup simmering for a few hours.....here in ny,we're having mild weather already,so i know that the long cooking homemade soups will have to go on hold for a while.....although now that i'm thinking about it,as i make those big pots of soups,i'm going to start freezing containers so i can eat them also through the summer without the long cooking time that'll overheat my house..boy,i really don't know what i like better...the bean soups,the fruit or the popcorn...the bean soups are such a big part of my feeling so satisfied..they're like my new comfort food replacing the old,unhealthy ones......and,i'll tell you,noone had to tell me twice once i read roger's book and saw that it was part of the ldl lifestyle................so thanks for this recipe and all the others(the next thing i plan on cooking will be eggplant)and your excellent advice and input.......niki


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This soup is so easy to make that it's surprising how good it is for very little effort.  I think that's one of the reasons it's so popular.

These days, because I have a Braun Multi-Quick hand-held immersion blender, I make this soup a bit differently.  I add a cup or two of water at the same time as the boullion cube, and then at the end I just blend it until it is thick and pureed with some of the big pieces of beans remaining.

Good advice to freeze some for eating at another time, Niki.  I always have a few containers of this soup or the pizza soup in the freezer, so if I have a busy day I can just pull it out and have delicious, homemade soup in no time. 

Blessings,

Mary

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This soup is so good.  I know this is an old topic, but I just thought some of the new people who need a great soup recipe should see it.  It is in the book, but I lent mine to a friend and wanted to make it today -- so I had to dig to the bottom to find it!  I think it is the best and just so creamy, like comfort food -- but not fattening.

I did make it with dry beans (2 lbs.) that I soaked overnight with baking soda to prevent gas.  I drained and rinsed and soaked some more.    I put lots of onions in it and 2 of the boullion cubes instead of one.  Lots of Herbes de Provence (which tastes great in lots of dishes).  As I ate some, it reminded me of a creamy potato and onion soup I remember having years and years ago.  It doesn't get better than this.

What I love about Let's Do Lunch is that I'm losing weight and enjoying what I eat -- every time I eat.  It is in no way a punishment to eat the fresh fruit and creamy soups.  I want to share it with everyone I know. 


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I can't wait to try this!!  Yum!! :thumbsup:

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I am going to make it tonight. Thanks Mary. Eveyone have a great weekend.. :rose:

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Mary, I have been searching for recipes to try that don;t have a ton of seasonings in them and this one looks perfect. May I substitute any other beans in this recipe like cannellini?  And the recipe says White Bean soup. Are white beans and Northern beams the same thing? 

Sounds like a real winner either way!  :thumbsup:

Julie :rose:


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I've made this several times and love it.  Once I made it with red kidney beans, so I'm sure you can experiment with other beans.


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I love this soup when it's made with the Canellini beans, but I have made it with other white beans such as great northern beans and navy beans, and it's also good.  I actually originally posted this recipe using Cannellini beans instead of great northern or navy beans, and I added water before using my Braun Multi-Quick blender to make it into soup.  Roger, however, took it upon himself to change it to the way it reads now, because it's the way his wife made the soup because she didn't have the things on hand that I used.  LOL!  I hope you like it.

Little Mary

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For anyone that hasn't tried this yet, I highly recommend it!  I cannot believe how tasty this is.  Thank you Mary!!!!!!!!!!!  I'm just mad I waited so long to try it.

Cheryl


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This is going to my list of favorites!!!  I will be eating this easy to make soup a lot!  :thumbsup:

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*woot* I know what I'm having to eat for dinner!

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I had just the soup for for lunch yesterday and did not want anything the rest of the day.  The soup is very filling!  You'll love it.

Cheryl


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I bought all the ingredients for the White Bean Soup...it looks great, however I was wondering if any water goes in it being its a soup. I didn't notice any in the ingredients.


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SherAnna07 The last part of the recipe
Quote:
Remove from heat.  You want the soup to be a thick consistency with a few of the beans still remaining whole, so use a potato masher...leaving some big bean pieces. Add water for desired thickness.
so you can make it as thick or thin as you want.

Deborah D.

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I always add water when I'm making this, and the recipe as I originally posted it definitely had water added.  Roger's wife makes it without water, so he changed it to her instructions because that's the way he eats it at home.  That's the great thing about these things.  Deborah's right.  You can make the soups as thick or thin as you want, and with this one, all you have to do is add a cup or two of water to taste.

Happy eating!

Little Mary

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Thank you Deborah and Mary! I'm going to make this soup for dinner tomorrow night.


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I stumbled on white bean soup by accident today.  I didn't have the mashed potato recipe which I was going to make to go with my chicken, and did't have butter beans.  I used white beans and pureed them with my ninja and added chicken broth (must have added too much which made the consistency a bit thin).  So, I decided white bean soup it was.  I added a little salt and some pepper and nuked it in the microwave and it was delicious. 

Next time, I think I'll go with your recipe, and add the onion and garlic.  I bet it will be even better.

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HI Mary,

I have been having some issues with soups bc of all the additives.  Do you have a suggestion of what to add if I do not use a bouillon cube?  I have started making my own stock to make sure I know what is in it. Any seasonings I  should add or just more of what I already have in the stock- cumin, pepper, sage? I would like to try this now that I have finally figured out what  my issues are. Hopefully no new ones will crop us.

Thanks!

Julie :rose:


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