Put the dry beans into a large pot or bowl and cover with several inches of cold water (this is not the 12 cups from the recipe). Soak the beans for at least 10 hours. Rinse them well afterwards.
Heat oil in a large pot over medium-high heat. Once oil shimmers, drop heat to medium and add in onions, carrots, leeks, and kale. Saute until onions are translucent, then add in garlic. Saute two more minutes. Add beans to pot, along with the 12 cups of water and the bouillon.
Cook the soup, covered, over medium heat for about 60 minutes, stirring occasionally. After 60 minutes, if beans are tender, turn the heat to simmer and let the soup rest for 10 minutes with the lid on.
Add salt or pepper as desired, and minced thyme, returning heat to medium-low for 5 minutes.
Serve hot! If desired, this soup is great with a slice of grain-heavy rustic bread and a salad of field greens.
(Serves 6)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Vegetarian Navy Bean Soup recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
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Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
