This Creamy Bean Soup recipe is a rich and hearty dish made with Hutterite or Marrow beans. The beans are cooked and then processed for a creamy texture, before being combined with olive oil, garlic powder, bay leaves, sea salt, and mixed vegetables. Lamb brats (or another preferred meat) add extra flavor and heartiness. After simmering together for about 30 minutes, the soup becomes a warming, filling meal that’s perfect for cooler days. The recipe makes a generous pot, ideal for sharing.
Creamy Bean Soup
Ingredients
- 1 pound Hutterite or Marrow beans cooked and drained well
- 4 cups water or bean broth
- 4 Tbsp. olive oil
- 2 Tbsp. organic garlic powder
- 2 bay leaves
- 2 Tbsp. sea salt
- mixed vegetables
- lamb brats cooked and chopped into small chunks
Instructions
- Soak and cook beans according to directions on bag. Drain, reserving broth.
- While the beans are cooking, cook lamb brats (or other meat of choice) in water. Drain and discard cooking water.
- Process 2/3 of the beans in a food processor and add to soup pot with all the other ingredients.
- Cook for 30 minutes or until heated through. Makes a big pot.
