About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

Did you make one of my recipes? Tag @toriavey on Instagram or Twitter… I want to see!

facebook instagram pinterest twitter

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Please Note: We typically moderate comments once per month, so please don't expect a quick response. If you'd like more direct access to me and my team, consider joining my exclusive culinary community. You'll get access to member's only recipes and videos, prompt and cheerful cooking support, a private social community of passionate home cooks, and an ad-free experience on my site! Learn more here.

I encourage you to read through the entire post and comments section carefully before asking a question, as it has very likely already been answered. Read the comment policy.


  1. Emily says

    5 stars
    I am huge Thomas Jefferson fan! In fact, I wrote my Masters Thesis on him, so I couldn’t wait to try this soup. It was excellent! Simple, but very satisfying. Hearty, but not too heavy. I did a few deviations: forgot to soak the beans overnight, so I did a quick cook (they came out perfectly) and I only had 1 lb so I cut the water back to 12 cups. I added green onion and vegan bacon as garnish. I had never cooked with parsnips or turnips before and was so glad I did! Thank you for the recipe!

  2. Rich Price says

    That’s the only explanation, the beans must be older than dirt. 🙂 I’ll just try a new batch of dried ones. I don’t like using previously cooked stuff. Also will try to fix my stainless steel pressure cooker because the beans not only cook fast, but when I cook pinto beans to make refried beans, they come out with a nice reddish color. The stainless steel pressure cookers are expensive and I don’t want to get an aluminum one.

  3. Rich Price says

    Tori- you’re not going to believe this. I soaked the white beans overnight, have been boiling them for 3 hours and they are still hard. Must be something with those beans. I can’t remember if they are canneloni or plain white beans, I bought them a while ago.

    • Tori Avey says

      Wow Rich, I have to say that is very odd. They must be older beans, sometimes beans that are over a year old can be nearly impossible to soften up. I would buy a new batch– and maybe even ask if the bin is somewhat fresh that you’re taking from. Or, if you want something more foolproof, Whole Foods offers cartons of no-salt cooked beans (healthier than the canned ones), which you could use in place of soaked ones. You would need about 8 cups of the cooked beans.

  4. Rich Price says

    I always soak beans overnight for nutritional reasons. I use organic beans that I get from Whole Foods. Who knows, maybe they are old. I’ll do it again and time it to see how long it takes.

    • Tori Avey says

      Please do let me know, I tested the recipe multiple times but it’s always good to hear from readers if they have a different experience. If the timing varies greatly for you I will add a note to the recipe.

  5. Rich Price says

    Nice with the white beans. They take forever to get soft, I don’t know about an hour. My stainless steel pressure cooker died on me, I used to pressure cook them. BTW I’m using the immersion blender when I make this 🙂

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.