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Navy Bean Soup

Navy Bean Soup - Page 42 (And 23-26 recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 556
Dietary: Vegetarian
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
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    While the beans cook, melt butter in a soup kettle or large pot over medium heat.
  5. 5
    Add the chopped onion and mashed garlic to the melted butter. Sauté until the onion is transparent and soft, about 5-7 minutes.
  6. 6
    Stir in the chopped carrots, celery, tomato puree, vegetable broth, bay leaf, and dried thyme.
  7. 7
    Cover and simmer the vegetable mixture until the carrots and celery are very tender, about 15-20 minutes.
  8. 8
    Add the cooked beans along with about 1/2 cup of their reserved cooking liquid to the vegetable mixture.
  9. 9
    Stir in the chopped parsley, salt, and white pepper. Bring the soup to a boil.
  10. 10
    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.
  11. 11
    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.

Keywords: navy beans, bean soup, vegetarian soup, comfort food, winter soup, cream of bean, herb soup, thyme, bay leaf, onion, garlic, carrots, celery, tomato puree, vegetable broth, hearty soup, meal prep, easy soup, home cooking
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