Ingredients

Start by soaking the beans the night before

• 1 cup dried navy beans

• 2 tsp salt

• Water to cover the beans

The next morning

• 1 – 14 oz can diced tomatoes, ideally fire-roasted

• 4-5 cans water (can from the diced tomatoes)

• 2 medium onions, diced

• 2 large carrots, diced

• 1 cup corn niblets, fresh or frozen

• 1 cup green peas, fresh or frozen

• 1 stalk celery, diced

• 1 unpeeled potato, diced

• 1 ½ cups sliced mushrooms

• 1 tbsp dried oregano

• 2 tsp dried thyme

• 2 tsp smoked paprika

• 1 ½ tsp onion powder

• 2 bay leaves

• 2 heaping tbsp vegetable stock base, such as Better than Boullion (or use vegetable broth in place of the water above)

• 1 bunch kale, ribs removed and chopped

• 1 large handful chopped fresh dill or 2-3 tbsp dill paste