Navy Bean Soup
A hearty and nutritious Navy Bean Soup that's perfect for chilly evenings. Packed with flavor and protein, this soup is easy to prepare and is a comforting meal for the whole family.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 2 cups dried navy beans rinsed and sorted
- 1 medium onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 8 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- 1 cup diced ham or smoked sausage optional
- Fresh parsley for garnish, optional
Instructions
- Start by soaking the navy beans. Place them in a large bowl, cover with water, and let them soak overnight. If short on time, you can use the quick soak method by boiling the beans for 5 minutes, then letting them sit in the hot water for an hour.
- Drain and rinse the soaked beans, then set aside.
- 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 until the vegetables are softened.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the soaked beans, vegetable or chicken broth, thyme, bay leaf, and diced ham or sausage (if using). Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer, covered, for about 30-35 minutes or until the beans are tender.
- Remove the bay leaf, and season with salt and pepper to taste.
- For a creamier texture, you can use an immersion blender to blend a portion of the soup, or simply mash some of the beans with a fork.
- Serve hot, garnished with fresh parsley if desired.
Notes
If you prefer a vegetarian version, simply omit the ham or sausage.
You can add other vegetables such as spinach or kale for extra nutrition.
Leftover soup can be stored in the refrigerator for up to 3 days or frozen for later use.