![\"15\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/15.jpg\")
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Is there any dish that receives a lot of compliments and positive feedback maybe more than you feel it deserves.<\/p>\n
Well, this bean soup is one of those dishes on my list.<\/p>\n
![\"17\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/17-2.jpg\")
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For some reason Terry loves this white bean soup, and it’s one of a few things he makes a specific request for.<\/p>\n
I agree that this soup is pretty tasty, but I also feel a bit guilty because it’s so easy to make!<\/p>\n
![\"20\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/20.jpg\")
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But hey, I’m happy he likes this soup and not some kind of elaborate dish that would take days to prepare (lol).<\/p>\n
Bean Soup<\/strong><\/p>\n canola oil 1. Sautee onion, garlic, and celery in canola oil. I love to experiment all different spices, and just looking at the spice section in any store makes me happy (lol).<\/p>\n
\n1 onion, chopped
\n2~4 garlic cloves, chopped
\n1 celery stalk, chopped
\n1 can great northern beans, rinsed and dried
\nwater
\n1 bay leaf
\nsoy milk
\nsugar
\nsalt and pepper
\npaprika
\nolive oil<\/p>\n
\n2. Add beans, water, and a bay leaf. Boil and then turn down to low heat. Continue to cook until vegetables are cooked through.
\n3. Remove the bay leaf. Puree using a hand blender.
\n4. Add soy milk, sugar, salt, and pepper.
\n5. Serve with paprika and olive oil.<\/p>\n<\/div>\n![\"21\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/21-1.jpg\")
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