Navy Bean Soup

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Navy Bean Soup

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Serving size: 6 to 8.

 

 

1 pound dried navy beans

1 large onion, chopped

1 clove garlic, minced

3 carrots, chopped

2 stalks celery, with leaves, chopped

7 chicken bouillon cubes or vegetable buillion cubes (can try using

vegetable stock, as well, but depending on how much you use, have to

correct the amount of water that you put in this dish)

14 ounce can diced tomatoes

8 ounces of tomato sauce

1 teaspoon each, oregano and basil

3/4 teaspoon cumin

freshly ground black pepper

1 small can tomato paste

1/4 cup snipped fresh parsley

 

 

1) Soak beans overnight in a 4 quart Dutch oven with water to cover

by 2 inches.

2) Drain and return to pan.

3) Add 3 quarts (12 cups) water, onion, garlic, carrots, celery,

bouillon, diced tomatoes, tomato sauce, oregano, basil, cumin, and

black pepper.

4) Bring to a simmer and simmer for 2 hours.

5) Add the tomato paste and parsley and simmer for 30 minutes more or

until the beans are nice and soft (which can take more than 30

minutes, depending).

 

VARIATION: If you like the soup thinner, add only 1/2 can of tomato

paste.