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Creamy Bean Soup

Creamy Bean Soup


  • 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


  • 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.

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