Cream of Bean Soup

Fancy-up some beans with a bit of cream! Cream makes everything taste better, don’tcha think?? If your family isn’t crazy about bean soups, try this recipe. The flavor is mild and a bit sweet. Beans are usually cooked with a ham hock, but I wanted the sweetness of the cream to shine through, so I used chicken broth. Delicious!


Cream of Bean Soup
8 Servings

1lb. Great Northern or cannellini beans
2qt. chicken broth
1 yellow onion, diced
2 ribs celery, diced
1 bay leaf
1c. cream
½t. nutmeg
Salt & pepper to taste
Crumbled bacon (optional)

Pick the beans over for any stones, rinse, and place in bowl with plenty of water to soak for 8 hours. Drain and rinse, then add to large pot with chicken broth, onion, celery, and bay leaf. Bring to a boil and then reduce heat to low. Simmer gently, uncovered, for about 90 minutes, or until beans are very tender. Remove from heat and discard bay leaf. Add nutmeg and use an immersion blender to purée soup. (If you don’t have an immersion blender you can use a potato masher, although the soup won’t be as smooth.) Stir in cream and add salt and pepper to taste. (I prefer white pepper for this soup.) Top each bowl with crumbled bacon before serving, if desired.

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2 Responses

  1. Annie says:

    I really want to sit at your table and eat your food.

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