Navy Bean Soup

1. 1

   In a large pan, heat water, a little more than half of beans, sausage and potatoes.

2. 2

   Bring to a boil and cook until the potatoes are knife-tender.

3. 3

   Turn off heat. Remove sausage and set aside.

4. 4

   Grind remaining beans and add to pan.

5. 5

   Turn on heat and add chopped carrots, turnip and cabbage. Simmer until vegetables are cooked.

6. 6

   Season with salt and a drizzle of olive oil. Serve with sliced sausage.

* Per serving · 4 servings · Values may vary.

No additional tips available.