Navy Bean Soup
I love hearty soups, any time of the year. I find a certain comfort in knowing there is a pot of soup sitting on the stove, ready to feed any hungry soul, who might stop by unexpectedly.
Like all great recipes, in my humble opinion, this bean soup is forgiving and accommodating. The primary ingredients are white beans and sausage; I prefer the small white navy bean, it is not overpowering yet lends a heartiness which is much appreciated, as for the sausage, I have used fresh Italian and kielbasas with equaled success. The spinach is a great visual as well as nutritional touch!
This soup can be made in a hurry, by simply using a can of beans, instead of dried beans; though I must say that I have recently started using a crockpot to cook dried beans and it works beautifully. I put the beans to cook, on low heat, the night before I am planning to serve them. The next day, on the stove, I make the seasoning and then add the beans and finish the dish off.
Ingredients:
Small White Navy Beans – 1 large can, I use Goya or dried beans
Sausage
1 large Onion – diced
2 tablespoons of Garlic
2 stalks of Celery – chopped
1 cup of small Carrots
1 cup of frozen Spinach
2 tablespoons of Sage
1 tablespoon of Celery Seed
1 tablespoon of Marjoram
½ cup of finely chopped cabbage (optional)
Olive Oil
Salt and Pepper
Ham or Chicken Stock or Water 2-3 cups
