This is a great soup for a hungry appetite. The most time consuming part is chopping the vegetables.
I could have used a variety of kitchen accessories....not really sure why I didn't. Sometimes I just feel like chopping the old fashioned way I guess.
I always sauté my chopped vegetables in a little broth with the spices before adding them to the soup. It really gives the soup a nice flavor. No oil needed, I always sauté in broth.
Weight watcher followers can add 5 points per serving.
Navy Bean & Vegetable Soup - GF Serves 8
1 lb (2 cups) navy beans
2 cups finely chopped onion
2 cups chopped or sliced carrots
2 cups chopped celery
2 rounded tsp minced garlic
2-3 bay leaf (I used 3, I love bay leaf)
2 tsp salt
1/4 tsp black pepper
7-8 cups vegetable broth
Wash and pick over beans, place in a saucepan, and cover with water to soak overnight. The next morning, drain and place beans in a large kettle. Add 6 cups of broth.
In a large frying pan add chopped vegetables and one of the remaining cups of broth, bring to a boil, reduce heat to simmer and add seasonings. Let simmer for about 5 minutes, then add to beans. Add remaining cup of broth as needed throughout the cooking or to desired consistency of soup. Simmer soup for 1 1/2 -2 hours or until beans are tender. Mash or puree part of the soup if a thicker soup is desired. I find the soup will thicken on its own, especially the leftovers the next day.
This soup can also be prepared in a slow cooker. Set on low 10-12 hours, or on high for 7-8 hours. Add vegetables and spices and soaked beans all at once, precooking vegetables is not necessary if time does not allow.
*Note: Feel free to use more vegetables, it's a personal preference. If more are used you may need to sauté them half at a time. The more the better in my opinion. I usually add an extra cup of carrots and celery to mine.
Enjoy a healthy bowl of delicious soup!