Navy Bean Soup (Vegetarian)

I love navy bean soup, but not ham, so always make mine without meat.  If you prefer to use ham hocks, simply add them to this recipe.  If not, enjoy this meat-free version! INGREDIENTS
5 cups
Navy beans, cooked (cook 2 cups dry to get 5 cups cooked)
2 Tbsp
Butter, olive oil, or fat of choice
Onion, diced
Garlic cloves, minced
Celery stalks, diced (use the leaves if they are on the stalk)
Carrots, diced
Bell pepper, diced
6 cups
Water or stock of choice
Bay leaves
3 sprigs
Thyme, leaves removed from stems (or 1/2 tsp dried)
3 sprigs
Rosemary, chopped (or 1 tsp dried)
2 cups
Beet greens, swiss chard, spinach, cabbage, or greens of choice (optional)
To taste
Cayenne pepper
To taste
Ginger powder (or use 1 Tbsp fresh, sautéed with the onion)
3 sprigs
Parsley, chopped (or 1/2 tsp dried)
2 Tbsp
Red wine vinegar or lemon juice
½ tsp
PREPARATION 1.  Rinse the beans, & then soak 8 hours in water.  Drain when you are ready to make the soup (use 3 cups of water per 1 cup of beans).  If you don’t have that much time, do this instead: in a large pot, bring the beans to boil in water (6 cups water for 2 cups of dry beans).  Once boiling, turn off the heat & let the beans soak for 1-2 hours.  Drain the beans.  *If you REALLY don’t have time, use 3 cans of beans, drained & rinsed. 2.  In a large pot (mine was 4.5 qt), sauté the onion & garlic in butter or oil until translucent.  Add the celery & bell pepper; sauté another minute.  Add the carrots & mix well. 3.  Add the water, thyme, rosemary, & bay leaves.  Bring to a boil, then cover & simmer for 1 ½ hours. 4.  Add the beet greens, parsley, cayenne pepper, vinegar, ginger powder, & salt (omit or reduce if you use canned beans).  Simmer another 10 min, and then remove the bay leaves.  Taste & adjust the seasoning to your preference. Enjoy! Jessica You might like these other soup recipes.
This recipe was originally shared on my blog,

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