Navy Bean Primavera Soup
By
Tiffany Bannworth
@MissAnubis
1
This hearty soup warms you inside and out. You can add whatever fresh veggies you have on hand.
We love it with Thyme and Garlic Floating Bread.
We love it with Thyme and Garlic Floating Bread.
Ingredients
- 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)
How to Make Navy Bean Primavera Soup
- 1In a large soup pot with a cover, boil beans in water until soft.
- 2Then add the rest of the ingredients, aside from bread. Bring to boil, then lower heat to low medium.
- 3Cover and simmer for an hour or more. Stirring every 30 minutes.
