After visiting my mom I have finally learned how to make her bean soup. It has taken me this long to learn it from her and she is 90 yrs old. She acts like she is 65 so I have a long life to look forward to.
Since many of you have asked me to share this recipe with you, I had to start measuring because you see my mom cooks by seeing, feeling and tasting. It’s a hand full of this, a pinch of that, and a little more and there you have it. But this doesn’t tell you anything, so I took some pictures and measured, just for “you” so you can try making my favorite comfort food for yourself.This is what you need: A bag of beans 16 oz Water Carrots Celery Onion Garlic Olive Oil Salt Flour Paprika
This is how you make it:
Empty a bag of beans into a large pot and cover it with water about 1″ above. Cover and boil for about 30 min.
While the beans are softening and loosing their “tooting” power, cut your veggies into large chances and put aside for later.
When about 30 min. is up, empty the water from the pot, rinse the beans and return to the pot.
Once the beans have softened, not dead, remove all the veggies, ad about 1-2 Tbsp of Olive Oil, about 1+tsp of salt partly cover and continue simmering on medium heat until the beans are soft and melt in your mouth.
Heat about 1Tbsp of Olive Oil, then add minced garlic, I add 2 large cloves, (my mom adds them whole) until they are soft, do not burn them, then quickly add 1 Tbsp flower (you may add more, depending on how much water you have left and how you like your soup, watery or dense) and about 1 tsp of Paprika. Mix this quickly and for just a short time, about 10 sec. and dump it in the soup and stir for about 30 sec until everything is mixed well and you don’t have clumps of flower anywhere.
Then let it simmer for a few more minutes, about 10 and your soup is done.