- Yield: 4 cups
- 10 Cups water
- 2 cups navy beans (uncooked)
- 2 teaspoons olive oil (or any flavorless oil)
- 1 cup chopped leeks
- ¼ cup chopped parsnips
- ½ teaspoon sea salt
- ½ teaspoon black pepper
How to Make It
- In a large saucepan bring the water to a boil.
- Add the remaining ingredients; cook over medium to high heat for 2 ½- 3 hours.
- When the beans are done the soup is done. Serve hot with whole grain bread.