- 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
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.
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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Christine Waltermyer is the co-owner of The Natural Kitchen Cooking School, an all-vegan cooking school, and author of The Natural Vegan Kitchen. Christine has developed recipes for Dr. Joel Fuhrman’s book Super Immunity as well as for Dr. Neal Barnard’s book Power Foods for the Brain.View all contributions by Christine Waltermyer