Navy Bean Soup
Rated 4.0 stars by 2 users
Category
soup
Servings
8
Prep Time
25 minutes
Cook Time
7-8 hours
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
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1 cup dried navy beans
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2 tsp salt
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Water to cover the beans
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1 – 14 oz can diced tomatoes, ideally fire-roasted
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4-5 cans water (can from the diced tomatoes)
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2 medium onions, diced
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2 large carrots, diced
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1 cup corn niblets, fresh or frozen
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1 cup green peas, fresh or frozen
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1 stalk celery, diced
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1 unpeeled potato, diced
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1 ½ cups sliced mushrooms
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1 tbsp dried oregano
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2 tsp dried thyme
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2 tsp smoked paprika
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1 ½ tsp onion powder
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2 bay leaves
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2 heaping tbsp vegetable stock base, such as Better than Boullion (or use vegetable broth in place of the water above)
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1 bunch kale, ribs removed and chopped
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1 large handful chopped fresh dill or 2-3 tbsp dill paste
Start by soaking the beans the night before
The next morning
Directions
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.
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.