Happy Monday everyone! This is one of my favorite soups. It’s super-hardy and delicious. Now, if you’re saying you don’t like lemon, you can’t really taste it. Unless you really like lemon, then add a lot!!!
For this soup, you will need Yukon Gold potatoes. Why are they called Yukon Gold? I wondered too, so I looked it up! According to TheSpruceEats.com, these potatoes are the norm in other countries. The US wanted a potato that was disease-resistant and easy to grow in North America. Dr. Gary Johnston, a potato breeder, successfully cross-bred a white potato with a wild South America yellow potato and, voila, the Yukon Gold. So, why wasn’t it named after Gary? Who knows! Poor Gary. Also, who knew there were such things as potato breeders??? Anyhow, we thank Gary because these potatoes are delicious!
I chose to steam the Gary Potatoes for a bit before cooking them in the soup. Sometimes, potatoes take a while to soften up and I didn’t want to risk that happening.
While the potatoes are steaming, add some chopped carrots, celery, garlic, and onion to a large pot. Add a splash of vegetable broth and cook the veggies over a medium flame.
Next, you will need some Navy Beans. Why are they called Navy Beans??? I wondered too! According to anyeating.com, the US Navy has served the beans as a staple to their sailors since the mid-1800s. So, Sailor Beans it is! I used dry beans, so I had to soak them for a few days and simmer them on low for about a half hour before adding them to the soup. Once you are done soaking and simmering the Sailors, add them to the pot with the vegetables. Add vegetable stock or broth (your choice) and the steamed potatoes. Let everything simmer together for about a half hour. Add finely chopped rosemary and some lemon juice and you are ready to eat!
