Navy Bean Soup Yerushalmi (Jerusalemite)

This is a filling and satisfying soup that is highly nutritious and very economical.

Ingredients

1/2 pound of navy beans (small white beans), soaked overnight
whole stalks of celery


Place soaked navy beans in a large stock pot; cover with cold water. Add leaves of celery and/or celery root. Bring to a boil and turn it to medium simmer until the beans are very soft. Discard celery root and leaves.

Add to the beans and stock

1/4-1/2 cup of smoked turkey, or your favorite Kosher salami or smokey salted meat
3-4 tablespoons of olive oil
1/2 onion
3-4 carrots, diced
3-4 stalks of celery, chopped small
1-2 teaspoon of salt (to taste)
1 teaspoon of fresh finely ground pepper
1 tablespoon of Worchestershire Sauce
1 tablespoon of A1 Sauce
Finely chopped parsley (optional)

Meanwhile, saute smoked turkey or Kosher salami in olive oil in a saucepan. Add onions and saute until they are softened and translucent; stir in chopped carrots and chopped celery, and saute for several minutes. Add salt and pepper. Add contents of saucepan to cooked navy beans and stir well. Add Worchestershire Sauce and A-1 Sauce and bring to a boil. Season to taste. Serve with finely chopped parsley on top.