Leftover Bean Soup Aka White Bean Puree Soup

• 3 cups white beans approximately
• 4 cups water
• 1 container vegetable broth Pacific
• 1 onion cut up
• 1 clove garlic minced
• 15 baby carrots
• 1 cup edamame
• 5 bay leaves
• 1 pinch tumeric
• 1 pinch salt
• 1 pinch pepper
• 1 bunch fresh basil
• 1 bunch fresh mint

1. Soak dry beans until shell loosens up (about 2-3 hours) and start boiling water.
2. Add the garlic, onions and white beans and let cook for 45 minutes to an hour.
3. While the beans are cooking, add water to a separate pot and when boiled add the edamame and let cook for 10 minutes.
4. Drain the water with the edamame, let cook and de-shell, placing the peas in the pot.
5. Add the carrots, seasonings (tumeric, basil, salt and pepper) and let cook-testing the taste and adding more water (if necessary).
6. When beans are soft, turn off the flame and blend the ingreidents together.

white beans, water, vegetable broth pacific, onion, garlic, carrots, edamame, bay leaves, tumeric, salt, pepper, fresh basil, mint

Taken from www.yummly.com/recipe/Leftover-Bean-Soup-Aka-White-Bean-Puree-Soup-1661307 (may not work)