Navy Bean Soup

About 10-12 servings

3-4 onions
3 large cloves garlic
4 large carrots
6 celery stalks
4 green onions
12 sprigs parsley
6 sprigs thyme
3 cans navy beans
large can diced tomatoes
2 zucchini squashes
splash of sherry
bonfire smoked salt
black pepper
2 bay leaves
1 cob’s worth of corn kernels
1/3 C olive oil

Chop and set aside in separate bowls:

  • Onion and garlic
  • Carrots, celery, green onions, parsley and thyme
  • Green onions
  • Peel and chop zucchini

In a big pot, saute onion and garlic in 1/3 cup olive oil until mostly translucent. Add carrot mixture and saute some until aromatic. Add 3 small cans navy beans (not drained), can of diced tomatoes, green onions, zucchini squash, good splash of sherry, couple pinches bonfire smoked salt, generous shakes black pepper, 2 bay leaves and slow cook for an hour.

Take bay leaves out. Put half the soup in a blender and puree, then pour back in.  Add corn, simmer another 40 minutes and serve. Great with sour cream. Delicious.

– Recipe by Steve Smith