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12 ounces |
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Randall Great Northern Beans, drained and rinsed
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5 cups |
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water
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1 |
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onion, chopped
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1 cup |
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celery, cut in small dice
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1 cup |
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carrot, cut in small dice
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1 1/2 cups |
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potato, cut in 1/2 inch cubes
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1 cup |
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fresh or canned drained tomatoes
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1 1/2 teaspoons |
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salt
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1/8 teaspoon |
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cayenne pepper
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1 1/2 cups |
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milk
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1 tablespoon |
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nutritional yeast
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Add the Randall Beans, vegetables, salt, cayenne pepper to water and cook for 30 to 45 minutes, or until vegetables are tender. Remove 1 cup soup and purée.
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Stir the milk and yeast gradually into the purée, then slowly stir this back into the soup pot. Cook over low heat uncovered, stirring until soup thickens slightly and is heated through. |
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Adjust seasoning to taste.
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Serves 6.
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