Navy Bean Primavera Soup | Just A Pinch Recipes
In a large soup pot with a cover, boil beans in water until soft. Then add the rest of the ingredients, aside from bread. Bring to boil, then lower heat to low medium. Cover...
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Cooking tools:
- Pot
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen timer
Ingredients
- 1 pound(s) navy beans, dry
- 1 gallon(s) water
- 3 chicken bouillon cubes
- 1 cup(s) leeks, chopped
- 2 cup(s) yellow squash, chunked (for rustic appeal)
- 1 cup(s) eggplant, cut, sauteed in sesame oil
- 1/2 cup(s) green onions, chopped
- 1 clove(s) garlic, minced
- 1 teaspoon(s) parsley
- 1 teaspoon(s) basil
- 1 teaspoon(s) marjoram
- 1 teaspoon(s) rosemary
- 1 teaspoon(s) thyme
- 1 teaspoon(s) oregano
- 1 tablespoon(s) paprika
- 1 tablespoon(s) cayenne
- 1/4 cup(s) Worcestershire sauce
- - salt and pepper to taste
- - thyme and garlic floating bread (see recipe)
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