1. Soak the beans in water overnight or for a few hours and then rinse them or use canned beans).
  2. Bring the beans and water to a boil in a pot. Cook until the beans are soft, about 40 minutes. Strain the water.3. As the beans cook, sauté the onions until translucent.
  3. Transfer the beans back to the pot. Then add the 2.5 cups of water or vegetable broth to cover the beans, about 2 inches.
  4.  Add the onions  and carrots to the pot. Cook for 10 minutes.
  5. Add the florets into the pot. Let the soup cook for another 10 minutes. Flavor with salt and pepper
  6.  Serve.

Preparation Time
Serves 2, prep time 15 minutes or 1 hour


Ingredients

  • 1 cup navy beans (pre-cooked in a pot of boiling water until soft or canned)
  • 2.5 cups water (or vegetable broth)
  • 1 carrot, diced
  • a small handful broccoli florets, chopped
  • ½ onion
  • salt
  • pepper