White Bean Soup with Sundried Tomatoes

[Guest guest]

I came up with this recipe after reading on someone's blog that the

two flavors went really well together. I thought they would too so I

went home and experimented... this is what I came up with...

 

2-3 cups dry white (navy) beans soaked overnight

1 large onion cut into a medium dice

8-10 sundried tomatoes (dry not oil packed although I'm sure either

would work

1 tsp. dried thyme

enough veggie stock to liberally cover beans

salt and pepper to taste

2 T olive oil

 

After beans have been soaked rinse and place in crockpot and cover

with water or veggie stock. Cook at least 4 to 6 hours or until very

soft. I let them cook all day while I was at work. About half an hour

before beans are ready or you are ready to eat sautee onions in the

olive oil until very well carmalized. I let mine go until they were

just about burnt. While sauteeing onions soak tomatoes in hot water

until soft. Once tomatoes are soft cut into small pieces but be sure

to reserve the soaking liquid. Once the onions are done and tomatoes

are cut add them to the beans along with the thyme and salt/pepper if

desired. Also correct the liquid at this point if things look too dry.

Let the soup cook for another 20 to 30 minutes for all of the flavors

to really meld. I found if I let some of the liquid boil away with the

lid off and then added more veggie stock or water the flavors really

concentrated into a lovely sauce. My hubby and kids loved this and I

couldn't ask for more in simplicity. Add a salad and some good crusty

bread and you have a great meal. The few ingredients really went

together very well. It works equally well on the stove top and reheats

nicely too.