Yankee Bean Soup

Yankee Bean Soup
4.5 from 2 ratings
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This soup is definitely a meal in itself and is especially good during the cold winter months. Serve it with a crusty loaf of bread; a couple of hot cherry peppers also are good.This recipe is by George Adamidis of Rocky Hill, Connecticut, and was originally published in the Hartford Courant.
Prep Time
10
minutes
Cook Time
35
minutes
Servings
8
servings
Yankee Bean Soup recipe - The Daily Meal
Total time: 45 minutes
Ingredients
  • 2 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 celery stalks, chopped
  • 3 carrots, chopped
  • 1 1/2 quarts water
  • 8 ounce white great northern beans, soaked overnight and drained
  • 1 (8-ounce) can tomato sauce
  • dash of sugar
  • 2 tablespoon red wine vinegar
  • salt to taste
Directions
  1. To a soup pot, add 2 tablespoons olive oil, 1 medium chopped onion, 3 chopped celery stalks and 3 chopped carrots. Saute until vegetables are tender.
  2. Add 1 1/2 quarts water, 8 ounces white great northern beans (soaked overnight and drained), 1 (8-ounce) can tomato sauce and a dash of sugar. Simmer until the beans are tender.
  3. At the end of cooking, add 2 tablespoons red wine vinegar and salt to taste.
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