Navy Bean Soup
Navy bean soup is a hearty and nutritious dish that perfectly warms you up on a chilly day. Made with tender beans, fresh vegetables, and fragrant herbs, this comforting soup is easy to prepare and can be enjoyed on its own or with a crusty piece of bread.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 cutting board
- 1 ladle
- 1 blender (optional for smoother texture)
Ingredients
- 1 lb dried navy beans About 2 cups.
- 2 tablespoons olive oil
- 1 medium onion Diced.
- 2 cloves garlic Minced.
- 2 carrots carrots Diced.
- 2 stalks celery Diced.
- 6 cups vegetable broth Or water.
- 1 teaspoon dried thyme
- 1 teaspoon dried bay leaf
- to taste salt
- to taste pepper
- 1 tablespoon vinegar Apple cider or white.
Instructions
- Rinse and sort the navy beans. Place them in a large bowl and cover with water. Soak for at least 4 hours or overnight. Drain and set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing for about 3 minutes until fragrant and translucent.
- Add the diced carrots and celery to the pot. Cook for an additional 5 minutes until the vegetables begin to soften.
- Stir in the soaked navy beans, vegetable broth (or water), dried thyme, and bay leaf. Bring the mixture to a boil.
- Reduce the heat to low and cover the pot. Let the soup simmer for about 45 minutes to 1 hour, or until the beans are tender.
- Once the beans are cooked, remove the bay leaf. For a creamier texture, you can blend a portion of the soup using an immersion blender or a regular blender, then return it to the pot.
- Add salt and pepper to taste, and stir in the vinegar just before serving.
- Adjust the seasoning according to your preference and enjoy your soup.
Notes
Adjust the seasoning according to your preference.
You can add cooked ham or sausage for a meaty variation.
This soup also freezes well, making it perfect for meal prep. Store in airtight containers for up to 3 months.