I’ve never been a huge soup fan, maybe I had too much of the stuff from a can in my past. Campbells stuff. We used to have to collect labels in school (did you have to do that too?)
I think it was all for a charity, which is great, but I REALLY think it was just the Campbell’s soup marketing department getting children to do some market research for them. Brilliant.
Weeks of work walking through neighborhoods, hounding the neighbors for all their soup labels, keeping track of lists of who gave how many labels… The elementary aged children pounding the streets … uh oh, here they come again, but it’s not girl scout season!
Maybe they had teamed up with the Planters Peanuts fitness program and it was actually just a way to get us in shape.
After eating that much canned soup, we were due for some fitness. Have you ever noticed what’s in that stuff anyway?
Chicken soup is SUPPOSED to be healthy, so why is it filled with MSG, modified food starch and tons of chemicals that I can barely pronounce?
Here is the official list of ingredients in Campbell’s Chicken and Rice soup:
CHICKEN STOCK, WATER, COOKED RICE, COOKED CHICKEN MEAT, CARROTS, CONTAINS LESS THAN 1% OF: SALT, CHICKEN FAT, POTATO STARCH, MONOSODIUM GLUTAMATE, CELERY, COOKED MECHANICALLY SEPARATED CHICKEN, CHICKEN FLAVOR, ONION POWDER, MODIFIED FOOD STARCH, FLAVORING, DISODIUM INOSINATE, DISODIUM GUANYLATE, BETA CAROTENE FOR COLOR, SOY PROTEIN ISOLATE, SODIUM PHOSPHATES, LACTIC ACID, DEHYDRATED GARLIC AND CHICKEN FLAVOR (CONTAINS CHICKEN STOCK, CHICKEN POWDER, CHICKEN FAT)
It’s not just Campbell’s, by the way, I mention them b/c they are so mainstream. Most canned soups have toxins in them from the can liners leeching chemicals into the food. So even if the ingredients look good, beware of the can linings.
Well, THIS soup is not from a can, and I have always loved it.
I remember when my mom would make this and I’d come home from school to the smell of … NAVY BEAN SOUP! She would make so much that she’d have tons of leftovers that she’d store in huge air-tight jars in the fridge and freezer. Once everyone was asleep, I’d sneak downstairs and have another bowl or four. And after school, I’d sneak in yet another bowl.
I wonder if she ever noticed?
Maybe that’s why she made so much.
Now I’m ready to expect the same behavior from my daughter who already loves this soup and asks for it often. A great bonus of this recipe is that you can also double or triple or quadruple the recipe and freeze the extras so you have an easy-to-prepare meal later in the week.
This is a recipe adapted from my Mom’s original recipe to make it vegetarian. If you like pork, you can add in a generous handful or two of cubed smoked ham, but since we do not eat pork, we made this dish completely vegan! And you know every ingredient in it.
This soup is grounding, nutritious and very tasty. And there are no labels to collect. And you can sneak some in the middle of the night because it’s just that good. Enjoy!
Navy Bean Soup
- 2 cups dry organic navy beans
- 2 organic carrots, peeled and chopped
- 2 stalks organic celery, chopped
- 3-4 organic red potatoes, scrubbed and chopped
- 1 small organic onion, chopped
- 2 organic bay leaves
- 3 cups organic veggie (or chicken) broth (optional)
- Salt and pepper to taste
- Knife and cutting board
- Pot and spoon
- Wash and soak navy beans for at least 24 hours. Then rinse and drain.
- Place all ingredients into stock pot, adding enough water to cover the beans and veggies by about 2 inches.
- Bring to a boil, then simmer for 1.5 hours. Stir occasionally and add water or broth if needed. You can see from the picture the consistency is a hearty soup, not too broth-y.
- Taste and add salt/pepper to your liking. Remove bay leaves before serving.