Navy Bean & Spinach Soup
We clearly have plenty of pantry items to get through, so here is a fun recipe that makes perfect sense for the upcoming chilly season. If you ask me, there is always room for soup in our list of recipes. There seems to be endless possibilities when it comes to soups; whether for vegetarians, meat lovers or anything in between, there’s a soup recipe for everyone.
Serves: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
2 (19 oz) cans Navy Beans, drained and rinsed
3 large Carrots, thinly sliced
2 cups Baby Spinach
½ cup Mushrooms, chopped
1 ½ cups, Soy Milk or Whole Milk
4 cups Vegetable Stock
3 tbsp Olive Oil
1 large Onion, diced
3 tbsp Fresh Thyme or Basil, chopped
1 small Scotch Bonnet Pepper, chopped (optional)
3 cloves Garlic, minced
2 tbsp Italian Seasoning
2 tbsp Cajun Seasoning
1 tsp Salt
Directions
Using a blender, puree one can of navy beans.
In a large pot set to medium, heat olive oil and sauté onion, garlic and carrots, until fragrant 2-4 minutes.
Add the mushrooms and allow to cook for another 6 minutes.
Slowly transfer the pureed beans and the remaining ingredients and spices, except the spinach. Stir and bring to a boil covered, lower the heat slightly and allow to cook for 25-30 minutes stirring occasionally.
When carrots are tender, stir the soup, add the spinach, allow it to simmer for another 6 minutes.
Serve hot.
Notes: You can use dried navy beans for this recipe. Be sure to fully immerse them in water and allow them to soak overnight or for 24 hours prior to use.
