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Simple Navy Bean Soup & Susan's Legume Affair

Posted Oct 25 2008 4:48pm

_mg_0538 This is a soup recipe that I created last Sunday after having Simple White Navy Beans on Saturday evening. I want to show you what can be done with leftovers. Again, it doesn't have to be difficult to eat healthy.

2 cups of cooked white beans (leftover or canned, may be used occasionally)
1 tablespoon of barley malt or 1/4 cup of sugarless apple butter
1/2 package, or 4 ounces of tempeh, cut into squares (or Fakin Bacon brand tempeh is flavorful)
1 onion, diced
1 sprig rosemary, chopped
1 large carrot, diced
1/2 teaspoon sea salt
6 cups spring or filtered tap water
1/2 cup chopped parsley

Put all the ingredients (except parsley) into a soup pot. Bring to a boil on high flame, turn to low, cover and simmer (stirring ocassionally) for 30-40 minutes. Add parsley and stir. Serves 6.

Optional: Top with homemade croutons.

I served the soup this with leftover steamed brown rice, blanched snow peas, boiled Maine grown Chioggia beets pickled with lemon juice and steamed Napa cabbage.

Note: Small amounts of cooked beef or chicken easily could be added for family members with this preference.


Susan, "The Well Seasoned Cook," is having a some fun in honor of National Bean Day. Guidelines for  participation in her event can be found on her site.

On Jan. 6, she wrote: "Today is National Bean Day. I have this on good authority, although based on my research thus far, no one can quite explain how this decidedly un-Hallmark holiday came to be. No matter. I’ve had beans on the brain for quite some time now. After the bacchanalian food feasts of December, a return, however briefly, to a healthier and more economical repast seems an appropriate way to fulfill an unspoken New Year’s resolution without the trauma and guilt of falling off a full-fledged commitment."

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