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Navy Bean Soup
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Prep Time:
1 hour 15 minutes
Total Time:
2 hours 15 minutes
Wholesome navy bean vegetable soup - a comforting stovetop favorite!
Ingredients:
  • 1 bag (16 oz) dried navy beans, sorted, rinsed
  • 8 cups water
  • 1/2 cup chili sauce
  • 1/2 teaspoon dried marjoram leaves
  • 2 medium carrots, chopped (1 cup)
  • 1 large onion, chopped (1 cup)
  • 1 medium stalk celery, chopped (1/2 cup)
  • 1 can (14 oz) vegetable broth
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Place beans and water in a large Dutch oven over high heat. Bring to a boil and let it boil without a lid for 2 minutes. Remove from heat, cover, and let sit for 1 hour.
  • Add all remaining ingredients, excluding parsley, into the pot. Bring the mixture to a boil, then lower the heat and cover. Let it simmer for about 1 hour, stirring occasionally, until the beans are tender.
  • Add the parsley and let it infuse its fresh flavor for 2 to 3 minutes.

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