Navy Bean Soup

Ingredients

• 1 pound dried navy beans
• 2 tablespoons olive oil
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 bay leaves
• 6 cups chicken or vegetable broth
• Salt and pepper, to taste

Directions

1. Soak the navy beans in a large bowl of cold water overnight.
2. Drain the beans and set aside.
3. In a large pot, heat the olive oil over medium heat.
4. Add the onions, celery, carrots, garlic, thyme, oregano, and bay leaves and sauté for 5 minutes, until the vegetables are softened.
5. Add the beans and broth and bring to a boil.
6. Reduce the heat and simmer, covered, for 1 hour, or until the beans are tender.
7. Discard the bay leaves and season with salt and pepper, to taste.
8. Serve hot.

Interesting Facts

• Navy beans were a staple of the U.S. Navy in the mid-19th century.
• Navy beans are a good source of protein, dietary fiber, and iron.
• Navy beans are a versatile ingredient and can be used in a variety of dishes, such as soups, stews, casseroles, and baked beans.