Recipe: Navy Bean and Vegetable Soup
Navy Bean and Vegetable Soup
From the Vitality Food Feature ‘ODE TO THE NAVY BEAN‘.
I love vegetable soup and this recipe reminds me of the old story ‘Soup from a Stone’. I basically add whatever vegetables I have on hand. This is a hearty, healthy, and filling soup. (Makes about 8 servings)
Ingredients
- 3 cups cooked navy beans
- 2 Tbsp olive oil
- 2 stalks of celery including leafy tops, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 5 cups of liquid (I use the liquid from the beans and top it up with vegetable broth)
- 1/4 cup red lentils
- 1/4 cup pot barley
- 1/2 tsp oregano
- 1/2 tsp basil
- 1 bay leaf, crushed into small pieces
- Dash each of ground pepper and sea salt
- 1 large carrot, diced
- 1 potato, diced
- 1/4 head of cabbage, chopped fine
- 1/4 small turnip, diced
- 1/4 cup fresh parsley, chopped
- 3-1/2 cups fresh or frozen plum tomatoes
1) Heat oil in large pot. Add celery, onions, and garlic and sauté for 2 to 3 minutes.
2) Add all remaining ingredients, except for the parsley. Simmer for 1-1/2 to 2 hours.
3) Heat on high for about 10 minutes, or until hot. Sprinkle with fresh parsley. Serve.
