Step 1: Prepare Ingredients and Cook the Soup
- 1 medium onion, diced
- 2-3 fresh garlic cloves, thinly sliced or minced.
- 1 cup of celery, sliced thin
- 1 medium carrot, diced
- 4 cups of low-sodium vegetable broth
- 1 medium-sized potato, diced, with skin on
- 1 teaspoon of black pepper, or to taste
- 1 teaspoon of low-sodium Tamari, or to taste
- 1 teaspoon of Liquid Smoke (or 1 teaspoon smoked paprika)
- 2-3 sprigs of fresh thyme
- Juice of ½ lemon
- 2, 15 ounce cans of low-sodium white beans, do not drain.
Heat a soup pot or Dutch oven over medium heat and prepare for a dry-saute. Perform the “mercury water ball” test to determine if your pan is hot enough.
Add the onions, and gently saute them until they are translucent. Add the garlic, allow it to slightly brown, then, deglaze with a one-half cup of stock.
Add celery and carrots, and allow to simmer for about five minutes.
Next, add the stock, diced potato, black pepper, Tamari, Liquid Smoke (or paprika) and the fresh thyme.
Cover the pot. Reduce to a simmer, and allow the vegetables to cook for 25 minutes. Check for doneness of the potatoes and carrots with the tip of a knife.
Fold in the beans and simmer for 10 more minutes, uncovered.
When done, add the juice of the lemon-half. Remove thyme.
Take 2-3 cups of the soup mixture and place it into a high speed blender to puree. Add back to the soup pot and stir to develop a creamy textured, smoky soup.
Garnish and serve. Goes well with a side salad and some whole wheat bread.