Here is a quick and easy bean soup. This makes two good sized bowls so increase ingredients as needed. I served it tonight with cornbread and YUM! It was so good. I'm really glad soup weather is here again!
1 15 oz. can navy beans (I use Eden organic - they are the only brand I can find who has a BPA free can lining)
onion (as much as you like - I used 1/3 of a very large Vidalia)
2 medium carrots
1 stalk celery
2 garlic cloves
4 slices Canadian bacon (or ham if you'd rather)
2 tablespoons olive oil
1 cup chicken broth
Dice onion, carrots, celery, and Canadian bacon approximately the same size. Heat olive oil in medium saucepan. Add onion, carrots, garlic cloves (whole) and celery and saute until tender (about 10 or so minutes). Remove the garlic cloves. Add Canadian bacon, drained and rinsed navy beans, and chicken broth and stir well. Let simmer another 10 minutes or so. Enjoy!
And don't forget to put those onion skins, carrot peels, etc. in your compost pile - now is the time to start one for spring planting.