Navy Bean Soup
Author: Kitchens
This vegetarian soup has no meat, but you would never know it. Absolutely full of great, strong flavor.
  • 1 pound dry navy beans, soaked overnight, drained, and rinsed well
  • 2 Quarts water (or broth)
  • 8 vegetarian vegetable bouillon cubes (or salt)
  • 1 14 1/2 ounce can of diced tomatoes, juices included
  • 1 8 ounce can of tomato sauce
  • 1 medium yellow onion, diced
  • 4 ribs of celery, diced
  • 1 yellow bell pepper, finely diced
  • 1 small zucchini, quartered and cut into 1/2 inch slices (about 1/2 pound)
  • 1 large carrot, peeled and diced
  • 2 medium potatoes, peeled and cubed
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon dried parsley (or 3 Tablespoons fresh)
  • 1/2 teaspoon black pepper
  1. Place beans in a 6 quart or larger pot and add water. Bring to a boil.
  2. While beans are coming to boil, add remaining ingredients.
  3. Once boiling, reduce heat and simmer, partially covered for 1 1/2 hours, or until beans are tender.
  4. Serve very warm.
  5. May be reheated for serving the next day. Store refrigerated in a sealed container.
The navy bean is so named because it was the very best bean to carry on ships to provide maximum protein to the crew with the safest storage. You may substitute canned navy beans, but be sure to rinse them before use to prevent a starchy taste to your soup.
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