Navy Bean Soup

Servings

8

Prep Time

25 minutes

Cook Time

7-8 hours

Category

soup

A hearty soup filled with the goodness of legumes and flavourful vegetables. You can serve this soup thick like a stew, or thinner depending on your preference. Enjoy with homemade crusty bread for a perfect meal. You will need a large crockpot/slow cooker for this recipe.

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

    Directions

    1. Soak the beans overnight with the salt and water to cover by 2 inches. The next morning, pour off the water and rinse the beans. Transfer to a large crockpot.
    2. To the crock pot add the remaining ingredients except the kale. Stir, cover and cook on high for 6 hours. Remove the lid and transfer about 1 ½ cups of the soup to a blender. Puree and add it back to the soup along with the chopped kale. Cook the soup for a further 1-2 hours, until the beans are soft and the kale is cooked. Add the dill, stir and serve.
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