What You Need:
1 lb navy beans
2 T olive oil
2 lg. onions, chopped
4 garlic cloves, chopped
2 bay leaves
8 C water
1/2 small cabbage, coarsely chopped
1/2 t dried thyme
1 small hot chili pepper, chopped
1 (28 oz) can diced tomatoes
Non stick olive oil cooking spray
2 lg. carrots, peeled and cut into 1/2 in pieces
4 parsnips, peeled and cut into 1/2 in pieces
1 medium butternut squash, peeled, seed and cut into 1 1/2 in cubes
1 t salt
1/4 t pepper
2 T lemon juice
1 t brown sugar
1/2 C finely chopped fresh parsley
How to Make It:
Place the beans in a large soup kettle and add just enough water to cover the beans.
Place over high heat and bring to a rapid boil and allow beans to boil 2 minutes.
Remove from heat and cover and allow beans to set about 1 1/2 hour to soften.
When soft drain and rinse well.
Rinse kettle and place the olive oil in the kettle
Heat the oil over medium high heat.
Add the onion and cook 8 minutes, stirring occasionally.
Add the garlic and bay leaf.
Cook for 1 minute stirring to incorporate together.
Add the water.
Carefully place the beans, cabbage, thyme, tomatoes and chili pepper into the pot.
Place over high heat and bring to a rapid boil.
Reduce heat to low, partially cover and let simmer 1 hour.
Place the carrots, parsnips and squash in a roasting pan spray with the non stick olive oil.
Then spray the vegetables with the olive oil spray.
Preheat oven to 400 degrees.
Roast 15 minutes.
Turn vegetables and continue roasting 15 minutes more until vegetables begin to caramelize.
Add the vegetables to the soup kettle.
If the soup is thicker than you like you may add more water.
Continue to simmer another hour or until the beans are very soft.
Add the salt and pepper.
Slow stir in the lemon juice.
Stir in the brown sugar until dissolved.
Remove the bay leaf and stir in the parsley before serving.