Prepared by Mike & Carole, October 2004

1 Cup Dried Navy Beans	2 Or 3 Bay Leaves, Optional
4 Cups Water	1 Tsp Sesame Oil
1-2 Strips Kombu Or Wakame Sea	1-2 Tbs. White Or Light Miso To
-Vegetable, Soaked & Sliced Thinly	-Taste, Or Sea Salt
2-3 Large Leeks, Washed & Sliced	Carrots Or Scallions, Blanched
-Finely	-(For Garnish)
1 Onion, Diced

Wash and soak navy beans 2 to 8 hours. Drain and bring to a boil in water with sea vegetable and bay leaves. Low boil for 1 hour, or pressure cook 40 min. until beans are very soft. Slice leeks in half lengthwise and wash very well to remove all sand and slice finely. Sauté onion and leeks over medium heat until they are soft and clear, 10-15 min. in a soup pot or skillet. When the navy beans are soft some of them can be put through a food mill and then added to the leeks and onions. Simmer 20-30 min. over low heat. Dissolve miso in water and add to soup during the last 5 min. of simmering.