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.

Nancy Loucks-McSloy is a published writer who loves to cook and create healthy yet fun meals, adapting recipes for a healthier lifestyle.

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