This comforting Navy Bean Soup is a rustic, international-style dish perfect for chilly evenings. It combines tender navy beans with a rich base of sautéed onions, garlic, carrots, and celery. The addition of tomato puree, thyme, and bay leaf creates a deep, savory flavor profile, while a splash of cream and milk adds a velvety smoothness. It’s a wholesome vegetarian meal that feels like a warm hug in a bowl.
Navy Bean Soup
Description
This comforting Navy Bean Soup is a rustic, international-style dish perfect for chilly evenings. It combines tender navy beans with a rich base of sautéed onions, garlic, carrots, and celery. The addition of tomato puree, thyme, and bay leaf creates a deep, savory flavor profile, while a splash of cream and milk adds a velvety smoothness. It's a wholesome vegetarian meal that feels like a warm hug in a bowl.Directions
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Rinse and drain the dried navy beans. Place them in a large pot and cover with cold water by about 2 inches. Bring to a full boil, then cover and cook for one minute.
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Remove the pot from heat and let the beans stand for at least two hours, or until they have softened slightly. Drain the soaking water.
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Add fresh water to the beans, covering them by about 2 inches. Bring to a slow boil and simmer gently until the beans are very soft, approximately one hour. Reserve some of the bean cooking liquid before draining.
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While the beans cook, melt butter in a soup kettle or large pot over medium heat.
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Add the chopped onion and mashed garlic to the melted butter. Sauté until the onion is transparent and soft, about 5-7 minutes.
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Stir in the chopped carrots, celery, tomato puree, vegetable broth, bay leaf, and dried thyme.
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Cover and simmer the vegetable mixture until the carrots and celery are very tender, about 15-20 minutes.
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Add the cooked beans along with about 1/2 cup of their reserved cooking liquid to the vegetable mixture.
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Stir in the chopped parsley, salt, and white pepper. Bring the soup to a boil.
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Reduce heat and stir in the cream and milk. Heat the soup until it is just below boiling point, but do not allow it to boil vigorously to prevent curdling.
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Serve immediately.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 556kcal
- % Daily Value *
- Total Fat 57g88%
- Saturated Fat 9.8g50%
- Cholesterol 7mg3%
- Sodium 54mg3%
- Total Carbohydrate 14.3g5%
- Dietary Fiber 4.9g20%
- Sugars 2.8g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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