Vegetable Soup

I'm trying to figure out why most vegetable soups have beef, or at least beef broth, in them.  And the ones that don't, have zucchini as a main ingredient.  The great thing about being a grown-up is that you don't have to eat zucchini if you don't like it.  That's it, I'm going off the grid.

Vegetable soup is a good way to clear out the crisper while making something healthy.  Feel free to adjust to your own tastes.  For example, subbing in a russet potato for the parsnips.  I had a cold and just wanted something hot and good for me.

1 C dried Navy beans
1 yellow onion, minced
4 celery stalks, chopped into bite-sized pieces
4 medium carrots, peeled and chopped into bite-sized pieces
1 lb parsnips, peeled and chopped into bite-sized pieces
2 C fresh green beans, ends snapped, cut into 1" pieces
1 large (28 oz) can diced tomatoes
1 Tb olive oil
1 bay leaf
salt and pepper to taste

1.  Sort Navy beans, rinse, and soak overnight in cold water.  Drain.  In a medium saucepan, cover beans with water two inches deep.  Bring to a boil, then reduce to a simmer.  Cook for 2 hours.

2.  In a large soup pot, sauté onion in oil until soft.  Add 3 C water, celery, carrots, parsnips, green beans, and bay leaf.  Drain beans and add to pot.  Bring to a boil, then simmer for 30 minutes.

3.  Add canned tomatoes with their juice and bring back up to a simmer.  Stir, taste, and add salt and pepper as necessary.  Discard bay leaf before serving.

Serves 6

Difficulty rating  π