3 lbs russet potatoes, chopped into bite-size pieces
4 cups vegetable broth
3 cups water
2 cans navy beans
¾ tsp dried parsley
salt and pepper to taste
Directions
In a large pot, cook the chopped onion for 5 minutes or until it starts to become clear.
Add in the celery and garlic and cook for another 3 minutes.
Add your chopped potatoes, vegetable broth and water, and bring it to a boil. Place a lid on top with it tilted so some steam can escape. Let it cook at a low boil for 15 minutes or until the potatoes are cooked through.
Add your beans and parsley and let it cook for another 5 minutes to warm the beans.
Let it cool, salt and pepper each individual bowl and serve.
Recipe by Green Leaves and Jam, a Plant-Based Diet at http://greenleavesandjam.com/chunky-potato-and-white-bean-soup/