- 1 1/2 cups navy beans (or other white beans) soaked overnight
- 5 cups water
- 2 bay leaves
- 1 tsp. sea salt
- 2 pieces naturally cured pastured bacon
- 1 leek, peeled and diced
- 2 new or red potatoes, diced
- 3 celery stalk, diced
- 2 carrots, diced
- 1/4 tsp. dried rosemary
- 1/4 tsp. dried thyme
- 1 tsp. Sea salt or to taste
- Black pepper (to taste)
Discard soaking water from beans and cook with 5 cups fresh water. Bring to a boil and skim off any foam that rises. Add bay leaves, cover and lower heat to simmer. Cook 1 hour. Fry the bacon and chop into small pieces. In the bacon fat, saute the leeks, celery and carrots. Add vegetables to the soup. Add 1 tsp. sea salt and potatoes and continue cooking 25-30 minutes. Season with sea salt and black pepper to taste.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
