{"id":952,"date":"2012-10-03T16:05:48","date_gmt":"2012-10-03T21:05:48","guid":{"rendered":"http:\/\/lostvalleygardens.com\/LVGblog\/?page_id=952"},"modified":"2012-10-03T16:05:48","modified_gmt":"2012-10-03T21:05:48","slug":"navy-bean-and-kale-soup","status":"publish","type":"page","link":"https:\/\/lostvalleygardens.com\/LVGblog\/navy-bean-and-kale-soup\/","title":{"rendered":"Navy Bean and Kale Soup"},"content":{"rendered":"<h1>Navy Bean and Kale Soup<\/h1>\n<h2>Ingredients:<\/h2>\n<p>1 cup dried navy beans<br \/>\n6 cups vegetable or chicken stock<br \/>\n1 medium onion, diced<br \/>\n1 medium bell pepper, diced<br \/>\n1 stalk celery, chopped<br \/>\n4 roma tomatoes, chopped<br \/>\n2 large cloves of garlic, finely minced<br \/>\n1\/2 tsp fresh thyme leaves<br \/>\n1\/4 cup fresh basil chopped<br \/>\n1\/2 cup fresh parsley chopped<br \/>\n1 tsp fresh savory chopped<br \/>\n2 tbsp fresh oregano chopped<br \/>\n2 tbsp tomato paste<br \/>\n2 tablespoons olive oil<br \/>\n1 bay leaf<br \/>\n1 teaspoon salt<br \/>\nFreshly ground pepper to taste<br \/>\ndash Tamari soy sauce to taste<br \/>\n5 cups kale, stems removed, chopped<br \/>\n1\/3 cup pearl barley<\/p>\n<h2>Method:<\/h2>\n<p>Put navy beans in a large pot. Sort and rinse. Add enough water to cover the beans by an inch.<\/p>\n<p>Bring the water and beans to a boil. Stir. Turn off heat and cover. Let the beans sit for an hour.<\/p>\n<p>Add the stock to the pre-cooked navy beans and bring to a boil. Lower heat to a simmer and add all ingredients to the beans except for the kale and barley.<\/p>\n<p>Simmer beans, stock and vegetables for 1 1\/2 hours, adding water if needed to keep the beans covered with liquid.<\/p>\n<p>Add the chopped kale and the barley to the simmering beans and add salt and pepper to your taste. Cover and cook for 20 min.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Navy Bean and Kale Soup Ingredients: 1 cup dried navy beans 6 cups vegetable or chicken stock 1 medium onion, diced 1 medium bell pepper, diced 1 stalk celery, chopped 4 roma tomatoes, chopped 2 large cloves of garlic, finely minced 1\/2 tsp fresh thyme leaves 1\/4 cup fresh basil chopped 1\/2 cup fresh parsley [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-952","page","type-page","status-publish","hentry"],"jetpack_shortlink":"https:\/\/wp.me\/PhuiL-fm","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/pages\/952","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/comments?post=952"}],"version-history":[{"count":1,"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/pages\/952\/revisions"}],"predecessor-version":[{"id":953,"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/pages\/952\/revisions\/953"}],"wp:attachment":[{"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/media?parent=952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}