Called Jerusalem Bean Soup because that’s where I was when I invented it. The winter there is cold and wet and this soup is warm and hearty.
1 onion, sliced
3 celery stalks, chopped
1 can peeled tomatoes, with juices
8 cups beans, including cooking juices*
(use more than one kind of beans if you like)
4 T. tomato paste
1 t. oregano
1 t. basil
1/2 t. rosmary
salt and pepper to taste
water to cover
3 T. chopped parsley
Render bacon. Add onion, celery; cook until soft. Add everything else, except parsley. Bring to a boil, then simmer, partially covered, about 45 minutes.
Probably serves 4; keeps well, heats up well.
* To prepare beans from dried: Soak overnight in plenty of water, then cook until tender (45 minutes) with onion stuck with 2 cloves, bay leaf, 2 cloves peeled garlic.