Sweet Potato Navy Bean Soup
Created on October 16, 2010

Preparation for the Navy Beans – this can be done earlier or on the same day.

2 cups of dried beans, picked, cleaned, and rinsed from any dirt or any other object in the beans

Enough cold water to cover the top of the beans in the pot, plus 3 inches over the layer of beans

Cook for 2-1/2 hours on med-low heat and add water as needed to keep the beans covered

Cook until the beans have the right consistency and are of a soft consistency

Drain the beans and store in container in refrigerator until ready to use for a recipe

Most recipes explain the beans should be soaked overnight. I did not do that this time and the beans were fine.

2 cups of cooked Navy beans

2 large sweet potato peeled and cut into chunks

½ bag of organic baby spinach

1 package of Turkey Kielbasa preferably organic, cut in cubes

6 cups water

1 teaspoon of “Better than Bouillon” vegetable base

1 teaspoon of “Better than Bouillon” mushroom base

1 large red onion, chopped

4 tablespoons olive oil

Salt / Pepper to taste

In a large stockpot, heat up the olive oil, add the red onion, and cook for about 5 minutes or until the onions are semi-soft and lightly browned. Add the water, sweet potatoes, turkey kielbasa, bouillon, and cooked navy beans and bring to boil and then reduce the heat and simmer over medium low heat for about 40 minutes or until the sweet potatoes are soft but not falling apart. Remove from the heat and add the baby spinach wait a minute or two and the spinach will wilt and mesh in with the soup.