Ingredients
Scale
- 1 1/8 cups Randall Great Northern Beans, drained and rinsed
- 5 cups water
- 1 onion, chopped
- 1 cup celery, cut in small dice
- 1 cup carrot, cut in small dice
- 1 1/2 cups potato, cut in 1/2 inch cubes
- 1 cup fresh or canned drained tomatoes
- 1 1/2 teaspoons salt
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups milk
- 1 tablespoon nutritional yeast
Instructions
- Add the Randall Beans, vegetables, salt, cayenne pepper to water and cook for 30 to 45 minutes, or until vegetables are tender.
- Remove 1 cup soup and purée. Stir the milk and yeast gradually into the purée, then slowly stir this back into the soup pot.
- Cook over low heat uncovered, stirring until soup thickens slightly and is heated through.
- Adjust seasoning to taste. Serves 6.