(Makes about 1 gal.)
- Olive Oil, 1/3 cup
- Garlic, 1 TB
- Spanish onion, 1 lg, petite diced
- Celery, 2 lg stalks, bias cut
- Carrots, 2 lg, bias cut
- Potatoes, 5 size “A” potatoes, 1″ dice, skin on
- Cumin, 1 TB
- Tomato, 8 lg plum tomatoes, petite diced, or one 28 oz. can petite diced tomatoes
- Tomato Paste, 3 heaping TB or to desired thickness
- Salt, 2 tsp or to taste
- Szeged hot paprika, 1 tsp
- Cilantro, 1 bunch, chopped
- White beans (Navy Pea Beans or Canellini), 2 lb. dried
- Water, 3 quarts to start
- Add olive oil to a pot large enough to hold the entire soup, and saute garlic.
- Add petite diced or chopped onions and sauté.
- Rinse beans well, and put in pot to cook with fresh water to cover, about 3 quarts. Bring to a boil. Turn down heat to simmer, cover pot and cook ’til beans are almost tender.
- Add celery and carrots cut on the bias. Simmer for about 10 minutes, adding more water if needed.
- Add potatoes, diced tomatoes tomato paste, and continue to simmer until the potatoes are barely tender.
- Add remaining seasonings and water to desired thickness, and bring soup back to simmer.
- When finished, the soup should be thick with veggies and beans but with enough broth to be soup.
- Add chopped cilantro at end of cooking process, and remove from heat.