Navy Bean Soup (Recipe)

Ingredients:

• 1 lb dry navy beans
• 1 large onion, minced (I prefer sweet red onions)
• 3 stalks celery, minced
• 2 tablespoons extra-virgin olive oil or coconut oil (I prefer the latter)
• 5 large tomatoes, diced
• 12 cups water
• 1 1/2 tsp celtic sea salt
• 2 tsp paprika
• 1/4 tsp cayenne
• 2 bay leaves

Directions:

1. Soak the beans overnight in enough water to cover 2 inches. Drain, rinse, and set aside.
2. In a large soup pot, saute the onion and celergy in oil for 10 minutes
3. Add tomatoes & saute an additional 10 minutes
4. Add remaining ingredients
5. Bring to boil, lower to simmer and cook for 2 hours.

Serves 6

Per Serving:

Calories: 162

Protein: 6 gm

Carbs: 23 gm

Fat: 5gm

Recipe from Good Time Eatin’ in Cajoun Country by Donna Simon

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