New seasonal brews at The BFC!! day 1 hour ago
@ The Black Forest Cafe and Bakery week 5 days ago
Mmmm, tasty little treats-cinnamon butter puffs! weeks 5 days ago
Strawberry rhubarb margarita and tacos $16 combo special all day Saturday!… weeks 6 days ago


White bean soup with roasted garlic

White bean soup with roasted garlic

(from our November, 2010 newsletter)

Featured on our fall 2010 menu, this thick soup is great on a cold November night.

1 lb white beans (navy)
1 medium yellow onion, chopped

1 lg carrot, peeled and diced
2 celery ribs, diced
1 sprig of fresh rosemary- leaves picked and minced
8 cloves of garlic peeled  (to roast: toss cloves in olive oil and roast on a baking sheet covered with foil.
In the oven, 350 degrees for 30-45 minutes, until very soft.  Let cool then chop very fine.)
3 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder
2 quarts of water and/or vegetable or chicken stock, whichever combination you prefer.
2 Tbl olive oil
  1. Soften vegetables in olive oil in large stock pot.
  2. Add chopped roasted garlic and the rest of your ingredients.
  3. Bring to a boil and let simmer until beans are very tender, about 1 hour, 15 minutes.
  4. Strain out about a cup or two of beans and puree in a food processor with a little of the soup liquid.
  5. Stir back in to the rest of your soup.
  6. Check for seasoning and adjust as needed.