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- Serves 4-6
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Navy beans, like all dried beans, are a healthy component of a whole-food, plant-based diet. You can make this dish more brothy or creamy, depending upon your preference.
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Ingredients
- 1 bay leaf
- 1 cup celery, diced
- 1 onion, diced
- 2 carrots, diced
- 2 cups cooked navy beans
- Low-sodium vegetable broth
- ½ teaspoon salt, or to taste
- 1 teaspoon oregano
- 1 tablespoon sweet white miso, diluted in ¼ cup water
- 2 cups chopped kale
Instructions
- In a large soup pot, layer the bay leaf, celery, onion and carrots. Add the beans on top. Cover with the vegetable broth and bring to a boil.
- Cover the pot and reduce the heat to simmer on low for 30 minutes or until the vegetables are tender.
- Add the salt, oregano, miso and kale. Simmer for 10 minutes. Adjust seasonings to taste. *Optional: Before adding the kale, puree half of the soup in a blender for a thicker consistency.
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