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White Bean & Tomato Soup

This soup is a great main course. Kids love it. When you cook it for a long time it gets thick and stewy. You can serve it with rice or good bread.

Course: Lunch, Main Dish, Soup

Cuisine: Gluten-Free, Healthy, Middle Eastern

Servings: 4

Author: Shelly

Ingredients

2 cups Navy or Great Northern beans, soaked overnight - or *canned beans
8 cups water
2 cups tomato juice or 1 large can crushed tomatoes
1 dry bay leaf
5 garlic cloves, peeled and sliced
4 sprigs of fresh thyme or handful parsley
¼ teaspoon sugar
1 tablespoon smoked paprika
¼ teaspoon hot paprika or chili powder
1 or 2 dried chipotle peppers (optional)
¼ cup olive oil
Sea salt

Instructions

Put the beans in a large dutch oven or soup pot and cover them with water. Bring to a boil. Boil for 5 minutes, skimming off the foam occasionally. Lower the heat to simmer, cover and cook for 30 minutes. .
Add the rest of the ingredients to the pot and bring into a boil. Lower the heat to simmer, cover and cook until the beans are tender, about 1-2 hours. Remove the thyme stems. Taste and correct seasoning. Serve with Basmati rice or a a good bread.

Notes

*If you're using canned beans, put the soup ingredients, except for the beans in a large pot and cook on medium heat for thirty minutes. Add the beans and cook for 10 more minutes.