Navy Bean Soup Recipe

Sometimes there’s just nothing better than a hot cup of bean soup with a chunk of crusty bread for lunch or a light dinner. Unlike many other navy bean soups, this is a completely vegitarian version, that’s as healthy as it is delicious. Best of all, it’s quick and easy to put together and ready to enjoy in no time. The brown rice in this soup makes it extra healthy and filling.

Navy Bean Soup Recipe

1-1/2 cup vegetable broth
1 can (15oz) navy beans
1 can (15oz) sweetened tomatoes
1 cup cooked brown rice
2 – 3 scallions
1 T oregano
1 T butter or olive oil
1 T basil
1/4 t turmeric
Salt (optional)

Sauté scallions and herbs. Combine tomatoes with sauted scallions and herbs and simmer approximately10 min. Add pre-cooked beans, rice and broth. Simmer 30 minutes. Broth may need to be added as soup cooks. Be sure to add broth while soup is hot.