Navy Bean Soup

Ingredients

• •1 lb dried navy beans, sorted and rinsed
• •1 can (14.5 oz) diced tomatoes, undrained
• •1 tsp garlic powder
• •1 tsp dried oregano
• •2 tbsp olive oil
• •1 tsp salt
• •1/2 tsp black pepper
• •1 medium onion, diced
• •6 cups water

Instructions

1. 1

   Soak the navy beans overnight in plenty of water, or quick-soak them: cover with water, boil for 2 minutes, remove from heat, cover, and let sit for 1 hour. Drain and rinse either way.

2. 2

   Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until softened.

3. 3

   Add the drained beans, 6 cups of fresh water, garlic powder, and oregano. Bring to a boil, then reduce to a simmer.

4. 4

   Cook for 45 minutes, stirring occasionally, until the beans are tender.

5. 5

   Add the canned diced tomatoes with their juice, salt, and pepper. Simmer for 15 more minutes.

6. 6

   For a thicker soup, mash about a quarter of the beans against the side of the pot with the back of a spoon. Stir them back in.