Navy Bean Soup:

Ingredients

• 1 cup dried Navy Beans

• 1-2 Lg handfuls escarole or kale, cut in 2” pieces

• 4 cups water, or substitute 1 cup veggie broth

• 1 onion, chopped

• 2 carrots, sliced

• 2 ribs celery, chopped

• 1/4 cup minced bell pepper

• ½ cup tomato sauce

• 1/4 tsp mustard powder

• 2 cloves garlic

• 1 Tbsp Worcestershire

• 1 tsp dried parsley or 1TBSP fresh parsley

• 2 tsp sea salt

• 2 cloves                    

• black pepper to taste

Directions

Soak beans overnight. Drain. Place all ingredients (except greens and 1 tsp salt) in instant pot on Bean/Chili setting, or any large pot and cook until beans & veggies are tender. Then stir in remaining salt, escarole or kale and simmer until wilted and serve.