White Bean Soup (GF)

1 cup dry Great Northern Beans
1 quart water
(You can substitute this with canned beans, but I like dry better)
½ t. salt
¼ t. onion powder
¼ t. garlic powder
¼ t. basil
1 small onion chopped
1 clove garlic chopped
1 T. Margarine
2 carrots sliced
1 potato diced
¼ t. basil
2 cups vegetable broth (I use the bullion kind)
¼ cup chopped ham (or bacon) - optional
2 T. Sour Cream
Salt and Pepper

Place beans and water in large pan, bring to a boil and let boil for 2 minutes. Let sit for an hour. Drain beans and replace with another quart of water. Cook for 1-2 hours on medium heat just so they are simmering (boiling causes skins to burst) or until beans are soft. You don’t want the water to boil off, so check and add water if needed. You don’t want to stir them too much or it will break the skins. You want to have a thick water when done. Add onion powder, garlic powder, basil, and salt to beans, and let them sit an hour to soak up the flavor.

Sauté onion and garlic in margarine until they start to brown. Add broth, carrots, basil and potatoes. Cook until potatoes start to soften. Add beans and ham. Stir gently. Stir in sour cream, but don’t let it boil, it separates the dairy and the oil. Salt and pepper to taste.
Alisha Bailey, Indy