Ingredients
| 1 lb. | white beans (small whites, navies, or | | great northern) | | 1-1/2 tsp. | salt | | 1 cup | chopped onion | | 1-1/2 cup | chopped celery | | 1 to 2 cup | sliced mushrooms | | Garlic, to taste | | 1/4 cup | butter | | 3 tbsp. | cornstarch or | | arrowroot | | 1/8 tsp. | pepper | | 3 cups | milk (or more) | | 1 can (1 lb.) | frozen whole kernel corn | | 1 can (1 lb.) | frozen green beans | | 1 can (14) | chopped tomatoes | | 1/4 lb. | sharp cheddar (or more) | | Water |
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Instructions
Rinse, sort, and soak beans overnight. Drain. In large pot, cook beans with the salt and 6 to 8 cups of water until tender (about 2 or 2-1/2 hours). Meanwhile, cook onion, celery, mushrooms, and garlic briefly in butter in a saucepan. Blend in cornstarch/arrowroot and pepper. Stir in milk and heat mixture until hot but not boiling. Put cooked beans in a strainer and rinse briefly in hot water, then put back into large pot. Add milk mixture to large pot along with remaining ingredients. You might want to add water or additional milk until the soup has an amount of liquid you find appealing. Heat to serving temperature. For extra zip, add a few dashes of bottled hot sauce or a sprinkle of red pepper flakes.
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