Here is what I did.
First, on Tuesday night I rinsed and soaked about 1.5 (dry) cups of navy beans overnight. I changed out the water and continued to soak them all day Wednesday. When I got home at 7 PM, I chopped up one onion, 2 celery stalks, 1 large carrot, 1 small parsnip, and one small rutabaga and sauteed them in the soup pot for a few minutes in a little canola oil until they started to soften. Then I added the beans and 4 cups of chicken broth (I use water and a chicken base which is like non-hard boullion). I put the lid on the pot and let it cook at a pretty rapid simmer for about an hour. I added a cup of water. Then, I chopped up half a turkey kielbasa (into rounds) and about 3 large handfuls of baby spinach (coarsely chopped) and added that. 15 minutes later, it was done.
Seasonings were a little salt and pepper, some savory and some oregano. And the leafy tops of the celery stalks.
And it was SO INCREDIBLY good that this morning Dan said he may need to relinquish his title of King of Soup. I told him that I’m a girl so I could be the Queen of soup and he could be the king still. He said OK.