This soup is thick with navy beans, onions, celery, corn and potato. Many other vegetables can be added to this soup and this makes it perfect to use up vegetables from the garden. It can be served with sandwiches or breads and butter or crackers. Set out small bowls of garnishes and let everyone add their own touches to the soup. I used no salt and pepper in cooking the soup.
My Mom never cooked dry beans. If she wanted beans to use in a recipe she opened cans. I was well into my twenties before I learned how to cook beans without having a blackened mess in the bottom of the pan.
The recipe makes at least 6 to 8 servings. The soup can be served at lunch or at dinner.
End of Summer Soup
- 2 cups of dry navy beans
- 3 or 4 teaspoons of chicken bouillon
- ½ or more of a large onion, chopped
- 1 cup or more of celery, use the inner ribs plus leaves sliced thin
- 1 cup of corn, fresh, canned and drained or frozen
- 4 cloves of garlic, minced
- 2 tablespoons of butter (optional)
- 1 cup or more of potatoes, mashed, diced or instant
Pick over the beans and put them into a large Dutch oven size pan. Pour in enough water to reach within an inch and a half of the pan edge. Bring to a boil over medium high heat, cover and lower the heat to medium. Stir once in a while and add more water as needed. Cook until the beans are almost tender.
Mince the garlic. Dice the onion, slice the celery and leaves and prepare the corn. Add the bouillon, garlic and the vegetables to the hot soup. Stir well and cook covered until the celery is tender. Stir often and add more water if needed.
Add the butter to the soup. Stir in as it melts. Prepare the potatoes. Leftover mashed, baked or leftover diced boiled potatoes can be used. Instant mashed potato flakes can be stirred in as they come from the package. Any type of potatoes added will be a bit lumpy. But they will taste good in the soup and will help thicken it.
Simmer over medium low heat until the potatoes are tender, if they were added raw, or the soup is as thick as you want.
I used no salt or pepper in the soup. Make sure you have salt and pepper on the table. Serve small bowls of garnishs people can add to their bowls such as diced tomatoes, hot peppers, sour cream, chives or green onions, cheese (crumbled or shredded), crisp bits of bacon or sausage and anything else you have that would go well in the soup.
For a vegetarian soup use vegetable broth for part or half of the water.
Finely sliced cabbage, carrots, squash or almost any other fresh vegetable can be added to the soup. Add after the beans are almost tender.
Homemade crackers, biscuits, scones, popovers and other types of bread would be nice to serve with the soup.
Grilled cheese, egg salad, tuna salad and other types of sandwiches are great served alongside.