Potato-Bean Soup

For Mrs. Pear...

Potato-Bean Soup
1.5 C dried navy or great northern beans
6 C water
1 tsp salt
1 garlic clove smashed
1 bay leaf

2 Tbsp. Olive Oil
1.5 C diced white onion
3 ribs celery, diced
2 C sliced carrots
(about) 6 small to medium sized potatoes, scrubbed and cut into bite-sized pieces
2 tsp. dried rosemary
1.5 tsp. black pepper
1 tsp. salt
4 C chicken broth (you can also use vegetable broth)
1.5 tsp parsley flakes

Place beans in large skillet or stock pot and cover with at least 2 inches of water OR use quick soak method. Quick Soak Method: Place beans in large skillet or stockpot. Cover by at least two inches of water. Bring beans and water to a boil. Turn off heat, cover and let sit for approximately 90 minutes. The results of quick soak aren't always consistent, but I've never had a problem with it. I've heard older, drier beans don't respond well to quick soaking...

In a large soup pot, place soaked beans and 6 C cold water, smashed garlic clove, salt and bay leaf. Cook approximately 30-45 minutes or until beans are tender. Strain beans, reserving bean liquid. Remove bay leaf and garlic clove.

In same large soup pot, heat olive oil. Place onions and celery in oil and saute until they become soft. Add rosemary, black pepper and salt to pot and stir. Add carrots and potatoes to pot and stir. Then, add chicken broth and bring to a simmer. Cook until vegetables are tender 20-30 minutes. Add beans and 1 C of reserved bean broth. Bring to a simmer and cook about 15 minutes. Add parsley flakes just before serving. Adjust seasonings to taste. Enjoy!