There are few things as comforting as warm, homemade soup when the temperature outside is frigid. This hearty Navy Bean Soup is not only delicious, but a great source of protein and various other nutrients.

• High protein food and can be used instead of meat
• Low in fat
• High in fiber
• Low on Glycemic Index
• Great source of vitamins and minerals
• Healthy!

Navy Bean Soup

Crock-Pot recipe for 4-5 people  

• ½ lb small white beans
• 4 cups water
• 3 cup chicken broth or bone broth
• 2 carrots
• 2 celery ribs
• 1 onion
• 3 cloves garlic
• 2 chicken bouillon cubes
• 1 bay leaf
• ½ dried thyme
• ½ tsp salt
• ¼ tsp pepper
• 3 cups chopped kale
• 1 can fire-roasted tomatoes
• ½ fresh chopped parsley

Instructions:

• Sort beans and rinse thoroughly.
• Combine beans and 4 cups of water in saucepan and bring to a boil.
• Reduce heat to low and simmer 2 minutes.
• Remove from heat, cover and let stand for 1 hour or overnight.
• Place beans with soaking water in slow cooker. Add all other ingredients, except tomatoes, kale and parsley.
• Cover and cook on high for 5-6 hours or on low for 10-11 hours, until beans are tender.
• Add kale, tomatoes, and parsley.
• Serve
• If you choose to, you can serve this soup with brown rice, crumbled bacon, or ham cubes.