Navy Bean Soup (with Kale)


It’s cold today.

Good day for soup.

I grabbed a cookbook (this time it was Weight Watchers) and looked for a recipe I had all the ingredients to, could add greens to, and freeze…

Navy Bean Soup!

The recipe called for Navy Beans in a can; I had Great Northern Beans in a bag. So I cooked that up.

The recipe called for fresh parsley; I had dried parsley. I moistened that up in the broth.


Oh! I must mention here the chicken bouillon I use. Better Than Bouillon Chicken Base – it is so flavorful!

The recipe called for fresh rosemary; I had fresh rosemary! (From the rosemary bush/tree outside my door – a Christmas present from my dear husband. ;)) This ingredient made my day because it filled my home with a lovely aroma the rest of the day!

One response »

  1. It’s cold again. I got the soup out of the freezer to enjoy for lunch on these cold days of Fall.

    Word of advice: beans don’t freeze well! This turned into a split navy bean soup…and I added WAY too much rosemary. I had to tone it down with sour cream and saltines. Oh well, live and learn…

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