Recipe for Black and White Bean Soup 
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Yield:
8
Ingredients:
Amount Ingredient
8 oz dried black beans, uncooked
(1 heaping cup)
8 oz dried great northern beans, uncooked
(1 heaping cup)
2 tbl olive oil plus
2 tsp olive oil
4 x garlic cloves
1 cup chopped leeks, white part only
1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery
7 cup water
1/2 tsp dried oregano
1/2 tsp dried thyme
1 pch ground cloves, 1/16 teaspoon
Instructions:
Instructions: If you love thick soups, this ones for you. Its hearty and rich and full of flavor.

Soak beans, using one of the following methods:

Overnight method-Place beans into 2 separate bowls and add enough water to cover beans by 3 inches. Soak overnight. Drain.

Quick soak-Place beans in 2 separate pots and add enough water to cover beans by 3 inches. Bring to a boil over medium heat. Boil 2 minutes.

Remove from heat, cover, and let stand 1 hour. Drain.

Heat oil in a large saucepan over medium heat. Add garlic, leeks, carrots, onions, and celery. Cook 5 minutes, stirring frequently.

Add remaining ingredients and bring to a boil. Cover, reduce heat to low, and simmer 1 1/2 hours. Remove and discard bay leaf.

Remove 3 cups of beans from soup and place in a blender container. Blend until smooth. Stir into soup.

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