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Bowl of navy bean soup

navy bean soup

★★★★★ (4.6 from 124 reviews)
Warm up with a hearty bowl of navy bean soup! Packed with flavor and nutrition, this recipe is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 200
Ingredients Equipment Instructions Notes

Ingredients
  

Dried Navy Beans
  • 2 cups dried navy beans Or 4 cups canned, rinsed.
  • 6 cups vegetable broth Or chicken broth for added flavor.
Vegetables
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
Seasonings
  • 2 tablespoons olive oil For sautéing.
  • 2 leaves bay leaves
  • 1 teaspoon dried thyme
  • to taste salt and black pepper For seasoning.
  • a splash lemon juice For brightness.

Equipment

  • 1 Large Bowl For soaking the beans.
  • 1 Large pot For cooking the soup.
  • 1 Immersion Blender Optional, for blending the soup.

Method
 

Soak the Beans
  1. Start by soaking 2 cups of dried navy beans in a large bowl of water overnight. This step is crucial as it helps the beans cook evenly and reduces cooking time. If you’re short on time, you can use the quick soak method: boil the beans for 2 minutes, then let them sit for 1 hour.
Prepare the Vegetables
  1. While the beans are soaking, chop 2 medium carrots, 2 celery stalks, and 1 onion. Mince 3 garlic cloves as well. These vegetables will add depth and flavor to your navy bean soup.
Heat the Oil
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the chopped onion, carrots, and celery. Sauté them for about 5-7 minutes, or until they are softened and fragrant.
Add Garlic
  1. After the vegetables have softened, add the minced garlic to the pot. Cook for an additional minute, stirring frequently.
Combine Ingredients
  1. Drain and rinse the soaked beans, then add them to the pot along with 6 cups of vegetable broth (or chicken broth for a richer flavor). Toss in 2 bay leaves and 1 teaspoon of dried thyme. Stir everything together to combine the flavors.
Bring to a Boil
  1. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot.
Simmer the Soup
  1. Let the soup simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally to prevent sticking.
Blend for Creaminess
  1. For a creamier texture, use an immersion blender to blend a portion of the soup directly in the pot. Alternatively, you can transfer a cup or two of the soup to a blender, blend until smooth, and then return it to the pot.
Season to Taste
  1. Finally, season your soup with salt, black pepper, and a splash of lemon juice for brightness. Taste and adjust the seasoning as needed.
Serve and Enjoy
  1. Ladle the navy bean soup into bowls and garnish with fresh parsley or a sprinkle of grated Parmesan cheese if desired. Serve it warm with crusty whole-grain bread or a side salad for a complete meal.

Notes

Essential nutrition facts per serving:
Calories Fat Protein Carbs
200 5g 12g 30g