Bean Soup

Prep: 10 minutes Cook: 3-4 hours



  • 2 cups dried Great Northern beans
  • 8 cups water
  • 2 onions, chopped
  • 2 stalks celery, finely chopped
  • 2 bay leaves
  • 1/2 tsp rubbed sage
  • 1/2 tsp oregano
  • 1 tbsp soy sauce (optional)
  • dash liquid smoke (optional)


Put beans and water in a large pot. Bring to a boil, turn off heat and let rest for at least 1 hour. Add onions, celery, bay leaves, sage, oregano, and soy sauce. Return to boil, reduce heat and cook, covered for at least 3 hours, until beans are mushy. Add a dash of liquid smoke at the end of the cooking time, if desired.

Hint: The liquid smoke gives the soup a delicious aroma, although it is entirely optional. I make it both ways. It is always a favorite with the family and we usually have a loaf of fresh bread with the soup. One of our sons likes to sprinkle some curry powder over the top of his soup, then stir it in before eating. You can easily vary this soup by adding other vegetables, such as carrots and potatoes, and it may also be pureed before serving. This also freezes well so you can keep some for use at a later date. Great for lunch the next day, too!