Almost Navy Bean Soup

Makes 8 cups. This navy bean soup may not have ham, but it is loaded with protein, fiber, nutrients, and so much flavor that you won't even miss the meat. It should be a staple in your diet after surgery. Once you're a month out from surgery, you can add a ham hock to make it a true navy bean soup. This can also be made in a pressure cooker using dry beans that have not been soaked, but you will need to increase the water or broth by 4 cups. 150g onion, carrots, celery 50g kale per 2 cups - 100g total

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat. When hot, add onion, garlic, carrots, celery, salt, and pepper. Sauté for 5 minutes or until the onion becomes translucent.

Step 2

Add the chicken broth, beans, thyme, and oregano, and bring to a boil. When boiling, reduce the heat to a simmer. Simmer for 20 minutes or until the beans are tender.

Step 3

Stir in the kale and simmer for 2-3 minutes. Remove from the heat and let the soup cool for a few minutes before serving. Soup can be stored in the fridge for up to 1 week or in the freezer for 3 months.

Step 4

The longer you let the soup sit, the thicker it becomes. Add a little water or broth to thin if needed after storage.