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“Also called Heart Saving Soup. It has asparagus in it. Use white navy beans or kidney beans. Beans need to be soaked ahead of time.”
1hr 45mins

Ingredients Nutrition


  1. Place the beans in a large saucepan, cover with water and leave to soak overnight. I let them soak 5 hours.
  2. Discard the soaking water, rinse the beans and place them in a large soup pot.
  3. Place the 8 cups water in the pot, bring the beans to a boil, put the lid on and reduce the heat to simmer.
  4. In a large sauce pan saute the onion and garlic in the olive oil for 3 minutes.
  5. Add the carrots, celery and asparagus.
  6. Saute until the mixture has cooked slightly, aprox 8 minutes.
  7. Add the vegetable mixture to the beans, then add all remaining ingreds except the fresh parsley.
  8. Simmer on low heat until the beans are soft, about 1 or 2 hours.
  9. Stir in the fresh parsley, cook another 2 minutes.

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