November 14, 2010

Sunday soup # 9- navy bean and broccoli

In my opinion, to cook dry beans rather than canned beans are the tastiest. Of course canned beans have their place, as it generally takes a long time to cook beans. Depending on the bean and the method (stove top or crock pot) it takes anywhere from 2-10 or more hours. The package will usually suggest how long to cook. Be sure you soak the over night in water, drain, then start cooking with clean water. You can add spices while you cook as well, like the amount of salt you want and bay leaves for a richer flavor to your beans.
The next soup is made with Navy beans, which are a small peas size beans the color of cream white. they have a mild flavor, yet dense and smooth. These are the beans you generally see in "baked beans". Broccoli is high in fiber, vitamin A, C, D, & K, along with many other nutrients. 
1 pound of cooked navy beans
6 cups broth or water
1 tbsp salt
1/2 tbsp pepper
1 tbsp garlic powder
6 bay leaves
1 tbsp dry rosemary
-bring to a boil
add 1 pound of broccoli 
1 sprig fresh rosemary
-simmer for 20 minutes
-serve with herb bread
** you can add ham to this to make this  carnivorous

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