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Ornish White Bean and Carrot Soup Recipe

Serves: 6
Serving Size: 1 ¼ cups
Prep: 15 min, plus 8 hours’ bean-soaking time
Cook: 1 hr
Ready: 1 hr and 15 minutes

Chances are your kitchen is already stocked with the ingredients for this simple but nourishing soup. It’s easy to put together and deliciously warming on a brisk autumn or winter day. We’ve suggested using Great Northern, cannellini, or navy beans, but any type of small- to medium-sized white bean will work. This makes a warming lunch or dinner paired with a fresh green salad; it’s also a perfect choice for a satisfying soup-and-sandwich meal. Note that the beans need to be soaked for at least 8 hours or overnight before cooking.


2 CUPS dry white beans such as Great Northern, cannellini, or navy
7 CUPS low-sodium vegetable broth
1 bay leaf
3 CUPS carrots peeled and diced
2 CUPS onions peeled and diced
1 TABLESPOON garlic pressed or minced
1 TABLESPOON fresh thyme chopped or 1 teaspoon dried
1 TABLESPOON fresh marjoram or oregano chopped or 1 teaspoon dried
¼ TEASPOON fine sea salt
¼ TEASPOON freshly ground pepper


1. In a medium bowl, cover beans with cold water by several inches. Let soak for at least 8 hours or overnight.
2. Drain the soaked beans, discarding soaking liquid. In a large pot over high heat, combine beans with vegetable broth and bring to a boil. Skim off any foam that forms on the surface.
3. Reduce heat to medium-low. Add bay leaf. Partially cover and let simmer, stirring occasionally, for 15 minutes.
4. Add carrots, onions, garlic, thyme, marjoram, salt, and pepper. Let simmer, partially covered, until beans are tender, about 45 minutes. Remove from heat.
5. Remove bay leaf and discard. Measure out 2 cups of the cooked beans along with ½ cup of the cooking liquid. Place beans and cooking liquid in a blender. Blend until smooth, adding additional cooking liquid if necessary.
6. Return bean puree to the remaining beans and liquid in the pot and stir to combine. Taste for seasoning, adding additional salt and/or pepper as needed. Reheat as necessary for serving.

Chef’s Notes:
Soaking Beans
Dry beans can vary greatly in age and dryness. Soaking them ahead of time speeds up the cooking process and ensures even cooking. If you have time, cover beans with three inches of cold water and let soak at room temperature for 8 hours or overnight. To “quick soak” beans, place beans in a medium-sized saucepan and cover with three inches of water. Bring beans and water to a boil. Remove from heat and let sit for 1 hour.

Shopping list:
Dry white beans, such as Great Northern, cannellini, or navy (1 LB)
Low-sodium vegetable broth (2 QTS)
Bay leaf (1)
Carrots (5)
Onion (1 MEDIUM)
Garlic cloves (8)
Fresh thyme (1 BUNCH)
Fresh marjoram or oregano (1 BUNCH)

For more Ornish recipes, visit the online Recipedia.

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