Navy Bean Primavera Soup

Name: Navy Bean Primavera Soup
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 10-12
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)

By Tiffany Bannworth
@MissAnubis

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.

Rating:

★★★★★ 2 votes5

Comments:

2 Comments

Serves:

10-12

Prep:

10 Min

Cook:

4 Hr

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)
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How to Make Navy Bean Primavera Soup

Step-by-Step

In a large soup pot with a cover, boil beans in water until soft.
Then add the rest of the ingredients, aside from bread. Bring to boil, then lower heat to low medium.
Cover and simmer for an hour or more. Stirring every 30 minutes.
Prepare this recipe when ready to serve.
Thyme and Garlic Floating Bread