Source: Ecological Cooking
Date tried: March 1, 2014
Yield: 8 servings
Time needed: 90 minutes
Prior preparation needed:
Soak beans overnight or bring to boil, let cook a few minutes, cover and let stand one hour before proceeding with recipe.
This soup brings back memories of my childhood, especially those days when Daddy decided Mum deserved a day off and chose to make supper for us. We always looked forward to Daddy’s suppers. He was no great chef; he didn’t try anything fancy, never followed a recipe or even did a special shopping, so far as I can recall. Just looked in the cupboard and fridge and started putting things together in a stew pot. More often than not it was some sort of macaroni stew.
1 lb. navy beans
12 cups ( 3 quarts) water
2 large garlic cloves, pressed
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 large carrot, coarsely choppped
½ tsp. thyme
1 16 oz. can tomatoes, chunked or diced with juice
2 cups (8 oz.) elbow macaroni
2 tsp. salt or to taste
½ tsp. pepper
After soaking the beans in the water (See prior preparation) add garlic, celery, onion, carrots and thyme.
Bring to a boil, then reduce heat and simmer covered, stirring occasionally for 45 to 60 minutes or until beans are just tender.
Stir in tomatoes, macaroni, salt and pepper.
Cook another 15-20 minutes until beans and macaroni are tender.