Tomato Basil Garlic Soup!

by Gay Spencer 23. January 2012 07:10

Tomato Basil Garlic Soup

  Tomato Basil (Garlic!) Soup
1/2 cup  dried navy beans, soaked 8+ hours, rinsed
2 Tbls.  olive oil
2 med. yellow onions, chopped medium
4 cloves garlic, diced fine
1 28 oz can crushed tomatoes 
1 28 oz can water 
1 Tbl. brown sugar
1 cube vegetable bullion
1/2 teas. salt (less if canned goods/bulllion is salty)
3 teas. dried basil
3 whole cloves
3 whole bay leaves
5 oz. sturdy pasta (orechiette), about 1 1/2 c.
Soak navy beans overnight or at least 8 hours, and rinse thoroughly.
Saute onion and garlic in olive oil as slow as you can to maximize their sweetness. This is the secret to the wonderfulness of this recipe. Add all the other ingredients. Simmer for an hour or more until the beans are softened. If you cook it in the slow cooker or are leaving it to simmer longer, you may want to add your pasta later, so it is not over-cooked.

This recipe has mysteriously strong curative powers.  It is probably good for what ails you in a cold January or February. I like it very garlicky; you may adjust as you wish.

If you want to add meat, buy 3 links of hot Italian sausage, remove the casings, cut them in 1/2 inch slices, and roll the slices into little meatballs. Brown them in a skillet, then add them to the soup.
Yes, the picture has black-eyed peas and some green chili peppers in the soup. It's what was in the kitchen, and it was yummy!
Soupmeister Jerry from Anderson's General Store in Columbus used to make a soup like this, so I tried to copy his wonderful soup. Thanks for the great inspiration Jerry!

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