In a large pot, heat the ghee over medium heat. Add the diced onions and sauté until softened.

Add the minced garlic and sauté until fragrant, about 1 minute.

Stir in the diced red bell pepper and herbs (rosemary and thyme) and sauté until fragrant.

Add the chopped celery, carrots, and cleaned and soaked navy beans to the pot. Season with half of the granulated garlic powder, granulated onion powder, chicken bouillon, Adobo, Old Bay, bay leaves, salt, and pepper.

Pour enough water to cover the contents of the pot, add the remainder of seasonings (be sure to adjust for taste if needed) and bring to a boil. Reduce heat to low, cover, and simmer for about 1 ½ - 2 hours, or until the navy beans are tender.

Remove about 1/3 of the soup and blend until smooth. Return the blended soup to the pot and stir to combine.

Add the chopped kale to the pot and cook for an additional 5 minutes, or until the kale is wilted (you can turn off the heat right before adding heat as well).

Adjust seasoning with salt and pepper, and sweetener (if using) to taste.

Serve hot and enjoy this hearty and creamy navy bean soup!