There are people and then there are “soup people”. My mom, Bunny, is a soup person and so am I!!! The majority of time I make soup it’s from my heart and not a recipe and I love that. The bummer thing about that is, when you come up with a really good pot of soup it’s hard to re-create it when you were just throwing things together. Luckily for us, this Navy Bean Soup is one that my mom has been making for years and she does have a recipe for it and now you do too.
To make this soup vegetarian/vegan, just substitute the chicken broth and the milk for vegetable stock/broth.
Bunny’s Navy Bean Soup
- 1 pound dry navy beans
- 6 cups water
- 4 cups chicken broth
- 2 cups shredded green cabbage
- 1 cup shredded carrots (about 3 carrots)
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon fresh thyme
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 to 3 cups milk (I use chicken broth instead of milk)
- Rinse beans and put in a large pot. Add 6 cups of cold water, cover the pot and soak beans overnight. – OR – Rinse beans and put in a large pot. Combine beans with 6 cups of cold water and bring to a boil. Reduce heat and simmer beans for 2 minutes. Remove from heat. Cover and let stand 1 hour.
- Drain and rinse beans. Return beans to large pot or dutch oven, add chicken broth, cabbage, carrots, onion, garlic, oregano, thyme, bay leaves, salt, and pepper. Bring to a boil, reduce heat. Cover and simmer for 2 1/2 to 3 hours or until beans are very tender, stirring occasionally. Discard bay leaves. Mash beans slightly. Stir in 2 cups milk (or chicken broth) and heat through. You may need to add more milk (or chicken broth), up to 1 cup or so if you think the soup is too thick.
- Ladle into soup bowls…enjoy!!!