Bean Soup

• 3 lbs. dried beans - used great northern, pink beans, pinto beans
• 2 qts. chicken stock or broth
• Water
• 2 tbs. olive oil
• 3 - 4 garlic cloves - minced
• 2 red onions - chopped
• 3 or 4 ribs celery - sliced thin
• 1 tbs. fresh oregano - chopped
• 1 tbs. fresh sage - chopped
• Salt and pepper

1. Quick soak beans - cover with water, bring to a boil, turn off heat, let sit for 1 hour Drain
2. Saute onions, garlic, celery in olive oil until just tender - 6 - 8 minutes. Add broth, bean, herbs, salt and pepper. Add enough water to cover about 2 inches above top of ingredients. Bring to a boil, reduce heat and simmer, covered, for about 1 1/2 to 2 hours until beans are tender.
3. Scoop out about 4 cups of soup, place in blender and blend until smooth. Return to pot, stir in.
4. Note: we added some smoked kielbasa the second night. Really good with cornbread.

beans used great northern, chicken stock, water, olive oil, garlic, red onions, celery, salt

Taken from www.epicurious.com/recipes/member/views/bean-soup-1258314 (may not work)