Navy Bean Soup


1 cup navy beans
2 strips kombu or wakame
3 large leeks
1 onion
1 clove garlic, finely chopped
3 bay leaves (optional)
1 tsp olive oil
3 carrots, finely chopped
4 broccoli florets, finely chopped
1 red pepper, finely chopped
white or light miso to taste
fresh or dried basil or dill


Wash and soak navy beans 2-8 hours. Drain. Bring them to a boil in 4 cups water, with sea vegetables and bay leaves for one hour, covered, or pressure cook 40 minutes. Beans should be very soft. Slice leeks in half lengthwise and wash very well to remove all dirt; slice finely. Dice onion. Saute leeks and onion in a little oil. When the beans are soft, add the sauted leeks to them. Add 2-3 cups of water if needed for a creamy consistency. Add chopped carrots, broccoli and red pepper. Simmer 20-30 minutes over low heat. Puree part of the beans to make a smoother soup. Chop fresh herbs and add them to the soup with the miso. Garnish with broccoli or red clover sprouts.

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