This soup can be made with either dry beans (that you cook from scratch) or canned beans. It is a filling meal on its own, providing an excellent source of protein and fiber.

  • 1 cup dry navy beans (or 2 large cans of navy beans and water or vegetable broth)
  • kombu (optional)
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 1 bunch kale, washed and chopped
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • ¼ tsp black or white pepper
  1. Soak beans overnight.
  2. Rinse beans and cover with plenty of water. Add a stick of kombu (this is a sea vegetable that increases mineral content of the cooked beans; it is entirely optional). Bring to a boil and reduce to a simmer for 2 hours.
  3. When beans are almost fully cooked, sauté the onion, carrot, celery, and garlic in a separate pan.  Add the sautéed vegetables, kale, and seasonings to the beans.  (If using canned beans, add them to the sautéed vegetables with water or vegetable broth at this point). Simmer for another 10 minutes until kale is wilted. Season to taste.

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