navy bean primavera soup

Ingredients For navy bean primavera soup

• 1 lb

  navy beans, dry
• 1 gal

  water
• 3

  chicken bouillon cubes
• 1 c

  leeks, chopped
• 2 c

  yellow squash, chunked (for rustic appeal)
• 1 c

  eggplant, cut, sauteed in sesame oil
• 1/2 c

  green onions, chopped
• 1 clove

  garlic, minced
• 1 tsp

  parsley
• 1 tsp

  basil
• 1 tsp

  marjoram
• 1 tsp

  rosemary
• 1 tsp

  thyme
• 1 tsp

  oregano
• 1 Tbsp

  paprika
• 1 Tbsp

  cayenne
• 1/4 c

  worcestershire sauce
• salt and pepper to taste
• thyme and garlic floating bread (see recipe)