New Senate Soup

New Senate Soup

From: Be a Plant-Based Woman Warrior Cookbook by Jane and Ann Crile Esselstyn

Serves 8-10

1 pound dried navy beans

1 bay leaf

4 cups vegetable stock

2 Yukon Gold (or yellow) potatoes, diced

2 stalks celery, chopped

1 large onion, chopped

2 large cloves garlic, minced

1 red bell pepper diced

1 cup canned black beans, drained and rinsed

¼ cup Italian parsley, chopped

2 cups curly kale, loosely packed, stems removed, chopped

¼ teaspoon kosher salt (optional, omit if on Jumpstart Program)

Ground black pepper to taste

2 squirts of hot sauce, or to taste (they prefer Siracha…me, too!)

1.    Place the navy beans in a large pot with bay leaf, vegetable stock, 8 cups of water, the potatoes, celery, onion, and garlic. Bring to a boil over high heat, then reduce the heat to low and cook until the potatoes dissolve and the beans are tender, 1 ½ to 2 hours.

2.    With an immersion blender, pulse the soup so it is half creamy and half textured. (You can also transfer half of the soup to a food processor or high-speed blender and blend until creamy, and them pour it back into the soup pot.)

3.    To the soup pot, add the red pepper, black beans, parsley, and kale and stir. Continue simmering for another 30 minutes. If the soup gets too thick, add more water. Season with salt (omit if on Jumpstart Program), black pepper, and hot sauce.