Navy Bean and Spinach Soup

1 lb dry navy beans
1 quart chicken stock
1 large carrot diced
1 med onion diced
1 stalk celery chopped thin
1 bunch fresh thyme
2 bay leaves
1 quart water
2 cups chopped frozen spinach
Salt and pepper to taste

Place navy beans in a pot and cover with water. Bring to a boil and turn off the heat and let the beans soak for 30 minutes.

Drain and rinse the beans and add the rest of the ingredients except for the spinach. Simmer on low until the beans are tender, about 2 hours. Add water as needed.

Removed the stems from the thyme and the bay leaves.

Mash about a cup of the beans well or pure in a blender or food processor. An immersion blender works best. Add the beans back to the soup and the spinach. Simmer another 15-20 minutes and adjust the seasoning as needed.


Serve with crusty bread and crumbled thick bacon on top.