Navy Bean Soup
This hearty Navy Bean Soup is a comforting and nutritious dish that's perfect for a chilly day. Packed with protein and fiber from the beans and enhanced with vegetables and spices, this soup is an excellent choice for a satisfying meal.
Equipment
- 1 large pot or Dutch oven
- 1 stirring spoon
- 1 measuring cups
- 1 measuring spoons
- 1 can opener
Ingredients
- 2 cups dried navy beans Or 4 cans of navy beans, drained and rinsed.
- 1 medium onion Diced.
- 2 count carrots Diced.
- 2 stalks celery Diced.
- 3 cloves garlic Minced.
- 6 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 count bay leaf
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- 1 tablespoon vinegar Optional, for brightness.
- to taste fresh parsley For garnish, optional.
Instructions
- If using dried navy beans, rinse and soak them in water overnight. Drain before use. If using canned beans, simply drain and rinse them.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes or until the vegetables start to soften.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the soaked (or canned) navy beans, broth, thyme, and bay leaf. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 45 minutes (if using dried beans) or 20 minutes (if using canned beans) until the beans are tender.
- Remove the bay leaf. If you desire a smoother texture, you can use an immersion blender to puree part of the soup. Otherwise, leave it chunky.
- Season with salt, pepper, and vinegar (if using) to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
This soup can be made a day in advance; the flavors deepen overnight.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
For added flavor, consider adding a smoked ham hock or diced bacon while cooking. Remove it before serving.