Navy Bean Soup Recipe by Ruth Paget
Serves 4
Ingredients:
-3 tablespoons olive oil
-1 onion, chopped
-5 carrots, chopped
-3 celery stalks, chopped
-1 (15-ounce) can Navy or Great Northern White Beans
-1 (32-ounce) container chicken broth
-8 cups water
Steps:
1-Sauté onions, carrots, and celery in olive oil for 10 minutes.
2-Add Navy beans, chicken broth, and water.
3-Bring soup to a boil and let boil for ½ hour.
4-Remove soup from heat. Use an immersion blender to purée the soup.
Source: Ruth Paget – California 2023
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
