8 servings (serving size: 1 cup)

For decades this soup has been served in the cafeteria of our nation's Capitol. If you prefer a smooth, creamy texture, purée all of the soup. It's even better when refrigerated several hours, and then reheated.

How to Make It

Step 1

Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil. Cook the beans 2 minutes. Remove from heat; cover and let beans stand 1 hour. Drain beans.

Step 2

Melt margarine in pan coated with cooking spray over medium-high heat. Add leek and next 4 ingredients (leek through garlic); sauté 10 minutes. Add beans, 8 cups water, bouillon granules, sage, and bay leaves, and bring to a boil. Cover, reduce heat, and simmer mixture 1 1/2 hours or until beans are very tender. Discard bay leaves.

Step 3

Place half of soup in a blender; process until smooth. Pour puréed mixture into remaining soup in pan, and cook over medium-low heat 30 minutes. Garnish with celery leaves, if desired.

Ratings & Reviews

kellergirl's Review

December 31, 2011
I love this soup. I make it several times each winter, and I follow the recipe exactly -may add a few extra carrots. I use an immersion blender, too; easier and less mess. It is better the day after. We serve it with corn bread.

Momcookshealthy's Review

September 12, 2011
This soup is very good. I don't transfer the soup to a blender, but use an immersion blender instead, which is much easier. This is a family favorite for us.