Black And White Bean Soup Recipe

• 8 ounce dry black beans, uncooked (1 heaping c.)
• 8 ounce dry great northern beans, uncooked (1 heaping c.)
• 2 Tbsp. extra virgin olive oil plus
• 2 tsp extra virgin olive oil
• 4 x garlic cloves
• 1 c. minced leeks, white part only
• 1 c. minced carrots
• 1 c. minced onions
• 1 c. minced celery
• 7 c. water
• 1 1/2 tsp dry oregano
• 1/2 tsp dry thyme
• 1 pch grnd cloves, 1/16 tsp.
• 1 x bay leaf

1. If you love thick soups, this one's for you.
2. It's hearty and rich and full of flavor.
3. Soak beans, using one of the following methods:
4. Overnight method-Place beans into 2 separate bowls and add in sufficient water to cover beans by 3 inches.
5. Soak overnight.
6. Drain.
7. Quick soak-Place beans in 2 separate pots and add in sufficient water to cover beans by 3 inches.
8. Bring to a boil over medium heat.
9. Boil 2 min.
10. Remove from heat, cover, and let stand 1 hour.
11. Drain.
12. Heat oil in a large saucepan over medium heat.
13. Add in garlic, leeks, carrots, onions, and celery.
14. Cook 5 min, stirring frequently.
15. Add in remaining ingredients and bring to a boil.
16. Cover, reduce heat to low, and simmer 1 1/2 hrs.
17. Remove and throw away bay leaf.
18. Remove 3 c. of beans from soup and place in a blender container.
19. Blend till smooth.
20. Stir into soup.

black beans, northern beans, extra virgin olive oil, olive oil, garlic, leeks, carrots, onions, celery, water, oregano, thyme, bay leaf

Taken from cookeatshare.com/recipes/black-and-white-bean-soup-85072 (may not work)