Ingredients

The following ingredients have 4 Servings
  • 1 pound dried navy beans
  • 1 tablespoon olive oil
  • 1 large onion, (peeled and chopped)
  • 3 carrots, (peeled and sliced)
  • 4 celery stalks, (sliced)
  • 1 red bell pepper, (seeded and chopped)
  • 6 cloves garlic, (minced)
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon ground cumin
  • 1/2-1 teaspoon crushed red pepper
  • 2 bay leaves
  • 10 cups vegetable broth
  • ¼ cup chopped Italian parsley
  • Salt and pepper

Instruction

  • The Night Before: Place the dried beans in a large bowl and cover with three inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.
  • Place a large 6 quart pot over medium heat. Add the oil, onions, carrots, celery, bell pepper, and garlic. Sauté for 3-5 minutes to soften.
  • Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves, and vegetable broth. Stir in 1 teaspoon salt and ¼ teaspoon ground black pepper.
  • Bring the soup to a boil. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. Uncover and stir occasionally, then place the lid back on top.
  • Once the beans are soft and silky, remove the bay leaves. Taste, then salt and pepper as needed. Stir in the parsley and serve.