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Learning how to make Navy Bean soup and Whole Wheat bread was the best thing I ever could have done.  Simple, healthy, delicious and a serious dollar stretcher!!!  Wanna try it?  Ok, the love sharing continues.  🙂

Navy Bean Soup


  • 2 cups of dried navy beans
  • 3 medium onions
  • 1 green pepper
  • 2 bay leaves
  • 3 stalks of celery
  • 2 cloves of garlic
  • 1 small can of tomato paste
  • 1 teaspoon of sage
  • 1 teaspoon of paprika
  • 1/3 cup of olive oil
  • 1 teaspoon of sugar
  • Salt


  • Place beans in a large collander and rinse thoroughly. Remove bruised beans as well as any twigs or small rocks that may be in the bag.
  • Place beans in a large bowl and cover with cool water about an inch – inch and a half over beans.
  • Let soak overnight or 8 hours.  If I am soaking overnight I like to place the bowl in the refrigerator.  During the warm months this is especially helpful to reduce changes of fermentation.
  • After beans have soaked rinse them one last time with cool water in a collander.
  • Drain beans and place them in a large pot and cover with water about two inches over beans. (note- as beans cook you will have to add additional water from time to time)
  • Add the bay leaves and cook on medium heat for two to three hours
  • Occasionally stir beans and skim off film that may form at the top
  • Chop garlic, onions, celery and green pepper finely
  • Place olive oil in a skillet over medium low heat and add the green peppers and celery first to saute
  • Once the celery and green pepper have cook enough to take away a bit of the crunch, add the onions and garlic and allow to saute
  • Stir in the tomato paste, sage and paprika and mix well.
  • Once beans or soft in consistency, add the vegetable mixture and stir well
  • Add the sugar and mix well
  • Add salt to taste
  • Enjoy!

Whole Wheat Bread (this recipe makes 3 loaves)


  • 3 cups of warm water
  • 4 cups of bread flour
  • 4 cups of whole wheat flour
  • 2/3 cup of honey
  • 3 tablespoons of melted butter (to incorporate in mixture)
  • 1 tablespoon of salt
  • olive oil
  • 2 tablespoons of melted butter (to brush on top of warm cooked loaves)
  • 2 packets of yeast (.25 ounce)
  • 3 9X5 inch loaf pans


  • In a large bowl mix warm water, yeast, 4 cups of bread flour and 1/3 cup of honey well
  • Let sit for 10 -12 minutes until bubbly
  • Add 3 tablespoons of melted butter, salt, 1/3 cup of honey and wheat flour blending together gradually
  • Mix well until dough begins to pull away from the sides and pour onto flat, floured surface and knead well adding flour as kneaded
  • Place dough back in bowl, drizzle 2 – 3 tablespoons of olive oil and coat well
  • Cover with plastic wrap and set in a cool, dry place so it can rise.  This will take about 2 hours and the dough will be double it’s original size
  • After dough has risen, roll onto floured flat surface and knead some more
  • Once kneaded, section onto three portions and place into oiled bread pans
  • Let sit for another 30-40 minutes until dough rises about an inch above pan edge
  • Preheat oven to 350 degrees and bake for 30 minutes
  • Brush to tops of the cooked loaves with melted butter, remove from loaf pans and let cool before cutting
  • Eat with warm butter, apple butter, preserves, etc…  you get the idea!
  • Enjoy 😉

Miss Queen