Navy Bean Soup
Navy beans, like all dried beans, are a high fiber source of protein. You can make this dish more brothy or creamy, depending upon the whim of your taste buds.
1 bay leaf
1 cup celery, diced
1 onion, diced
2 carrots, diced
2 cups cooked navy beans
Vegetable broth or spring or filtered water
1/2 tsp. salt
1 tsp. oregano
1 Tbsp. sweet white miso, diluted in 1/4 cup water
2 cups chopped kale
In a large soup pot, layer bay leaf, celery, onion and carrots. Add beans on top. Cover with broth or water and bring to a boil. Cover pot and reduce heat to simmer on low for 30 minutes or until vegetables are tender. Add sea salt, oregano, miso and kale. Simmer 10 minutes. Adjust seasonings to taste.
* Optional: Before adding kale, puree half of the soup in a blender for thicker consistency.
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