Smoky White Bean Chowder

Note: If using dried beans, soak the beans 8 hours overnight. Drain, and then place in a large pot and cover with 1 inch of water. Simmer for 1 hour or until the beans are tender. Drain and set aside.

Heat the olive oil in large pot, and saute the onions, celery, carrot and bell pepper until well softened, about 7 minutes. Add in the garlic, thyme and paprika and saute for 2 minutes more. Add in the flour and saute one minute more.

Now add in the vegetable stock, water, tomato paste and oregano. If you like a smoother soup, you can blend together the ingredients at this point before proceeding. If you’re more of a chunky soup person, add in the bay leaf and beans as well. Simmer for about 20 minutes; longer if you want a thicker soup. Add salt and pepper to taste, and then stir in the half-and-half.