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How to Make White Bean Soup for a Crowd - A Step-by-Step Guide

When it comes to feeding a large group of people, having an easy and delicious recipe on hand can be a lifesaver. That's where this White Bean Soup for a Crowd comes in. It's a hearty and flavorful dish that's perfect for serving at gatherings or events, and it can easily be made in large quantities to feed a crowd.

This soup is not only easy to make, but it's also incredibly versatile. The base of the soup is made with white beans, which are a great source of protein and fiber. This ...

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Ingredients

  • 2 pounds dry great Northern beans
  • 6 tablespoons olive oil
  • 3 medium onions, finely chopped
  • 3 carrots, finely chopped
  • 1 pound cooked ham, finely diced
  • 6 medium tomatoes, peeled and finely chopped
  • 3 large cloves garlic, finely chopped
  • ¾ cup chopped fresh parsley
  • 4 teaspoons chopped fresh thyme
  • 1 teaspoon celery salt
  • salt and freshly ground black pepper to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 8 hrs 30 mins
  • Additional Time: 8 hrs
  • Total Time: 17 hrs
  • Servings: 16
  • Yield: 16 servings

  • Sort and wash beans according to package directions. Place in a 3 1/2-quart or larger slow cooker. Fill the cooker with water to capacity. Soak without turning on the cooker, 8 hours to overnight.
  • Drain excess water and refill cooker with fresh water. Turn cooker to Low and cook until beans are soft, about 8 hours.
  • Heat oil in a large soup pot over medium-low heat. Add onions and carrots; cook, stirring occasionally, until onions are soft and carrots begin to soften, about 5 minutes. Add ham, tomatoes, and garlic and let simmer for another 5 minutes.
  • Puree about 2/3 of the cooked beans in small batches in a blender or food processor, using the bean broth to help puree and adding extra water if needed. Add puree and remaining whole beans to the soup pot; add enough water to bring soup to desired thickness. Stir in parsley, thyme, celery salt, salt, and pepper. Simmer slowly, stirring occasionally, until soup is hot and all vegetables are soft, about 20 minutes.

    • Nutrition

    331 cal.

    • Total Fat: 11g
    • Saturated Fat: 3g
    • Cholesterol: 16mg
    • Sodium: 488mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 13g
    • Total Sugars: 4g
    • Protein: 19g
    • Vitamin C: 25mg
    • Calcium: 122mg
    • Iron: 4mg
    • Potassium: 1072mg

    Categories

    Appetizer recipes
    Soup recipes
    Vegetarian recipes