Hi, I’m Jennifer Iserloh, the Skinny Chef and you’re watching preventions healthy how-to.
Today, I’m going to show you how to make the hearty bean soup in four easy steps. So first, you’ll start with a pound bag of dried beans. I have great northern beans here but you can use whichever beans you like just suggest the cooking time according to the package instructions. Next, you’ll rinse the beans, cover them with cold water and just soaked overnight.
Step two, you’ll add the drained beans to a large stock pot and then you’ll add one medium onion finely chopped, two finely chopped stocks of celery, one finely chopped carrot and four minced cloves of garlic, dried bay leaf and then you’ll add six cups of low sodium chicken broth. And then you’ll bring this to a stove, put it on to simmer for about an hour. So the beans are cooked, first, I’ll discard the bay leaf and I’m going to puree some of the soup by using an immersion blender—these immersion blenders are great they go right into the dishwasher, they have a bottom piece that’s detachable and they’re pretty inexpensive.
One of my favorite kitchen tools, we’ll return the puree to the soup, add a little pepper and some fresh parsley. Simmer this for another 10 to 15 minutes until its okay. So now that you’ve mastered how to make a heart healthy bean soup, you may want to put a little more salt and some fresh herbs or even some grated parmesan. Check back soon for more healthy step by step cooking.
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