Recipe: Thick and Hearty Roasted Garlic Lover's White Bean Soup
After an unseasonably mild and all around strange last several months (the creek has been running for weeks!), it finally feels like winter on the farm. We've already had a couple of arctic breezy 10°F mornings, and it'll probably get down to zero by Sunday. Time for some homemade soup!
This Roasted Garlic Lover's White Bean Soup, which is so thick it should probably be called white bean stew, has been one of the most popular winter recipes on Farmgirl Fare ever since I originally shared it back in 2006.
This Roasted Garlic Lover's White Bean Soup, which is so thick it should probably be called white bean stew, has been one of the most popular winter recipes on Farmgirl Fare ever since I originally shared it back in 2006.
It's packed with flavor and is so simple it can be made by nearly anyone. It can also be eaten by nearly everyone: it's vegetarian, vegan, gluten-free, dairy-free, and fat-free, and any ingredient except for the beans and water can be successfully omitted if necessary.
This recipe also happens to be cheap to make, freezes beautifully, smells divine while simmering on the stove, and is really good for you. But more important than all that? It tastes delicious—and it's even better after sitting for a day or two in the fridge. Enjoy!
P.S. Fast Black Black Bean Soup/Chili and Swiss Chard Artichoke Soup.
P.S. Fast Black Black Bean Soup/Chili and Swiss Chard Artichoke Soup.
© FarmgirlFare.com, the winter loving foodie farm blog where there can never be too many cozy vintage blankets and quilts—or too much homemade soup.
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