Are you looking for a hearty, comforting soup that warms both the body and soul? This navy bean soup recipe is the perfect choice! Packed with nutritious ingredients and bursting with flavor, it’s an ideal dish for chilly evenings or cozy family gatherings. Easy to prepare and delightful to savor, this soup will soon become a comforting staple in your kitchen.
Ingredients
- 1 cup dried navy beans
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4. Preparation time is 15 minutes, and cooking time is approximately 1 hour and 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 200
– Protein: 12g
– Carbohydrates: 36g
– Dietary Fiber: 10g
– Fat: 1g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
- Rinse the dried navy beans under cold water and soak overnight in a large bowl.
- Drain and rinse the beans again, then set aside.
- In a large pot, heat a splash of oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, cooking for an additional minute until fragrant.
- Add the chopped carrots and celery, cooking for another 5 minutes.
- Pour in the vegetable broth and add the soaked beans, bay leaf, and thyme.
- Bring the mixture to a boil, then reduce heat to low and cover the pot.
- Simmer for about 1 hour, or until the beans are tender.
- Season with salt and pepper to taste, then remove the bay leaf before serving.
Alternative Ingredients
You can substitute dried navy beans with canned beans for a quicker option. Use low-sodium vegetable broth if you prefer to control the salt levels. Adding diced tomatoes or kale can enhance the flavor and nutritional value of the soup.
Serving and Pairings
Navy bean soup pairs wonderfully with crusty bread, a fresh green salad, or a side of cornbread. For a heartier meal, consider serving it alongside grilled cheese sandwiches.
Storage and Reheating
Store leftover navy bean soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. To reheat, simply warm on the stove over medium heat or in the microwave until heated through.
Cooking Mistakes
- Not soaking the beans overnight can lead to tough texture.
- Overcooking the soup may cause beans to disintegrate.
- Adding too much salt too early can overpower the flavors.
- Skipping the aromatics (like onion and garlic) reduces flavor depth.
- Using low-quality broth can affect the overall taste.
Helpful Tips
- For extra flavor, add a splash of vinegar or lemon juice before serving.
- Experiment with spices like cumin or smoked paprika for a different flavor profile.
- Consider blending a portion of the soup for a creamier texture.
- Garnish with fresh herbs just before serving for a burst of freshness.
FAQs
Can I use canned navy beans instead of dried?
Yes, you can use canned navy beans. Just rinse and drain them, and add them to the soup in the last 15 minutes of cooking to heat through.
How do I make this soup vegetarian?
The recipe is already vegetarian as it uses vegetable broth. Ensure all ingredients are plant-based.
What can I add to make it spicier?
You can add red pepper flakes, diced jalapeños, or hot sauce to enhance the heat level of the soup.
Can I make navy bean soup in a slow cooker?
Absolutely! Combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
How can I thicken the soup?
To thicken the soup, mash a portion of the beans with a fork or blend a small amount, then stir it back into the pot.
Conclusion
This navy bean soup recipe is not only easy to make but also a nourishing option that brings comfort to any meal. With its rich flavors and wholesome ingredients, it’s a dish that your family will love and a comforting staple in your kitchen for years to come.
Navy Bean Soup
Ingredients
- 1 cup dried navy beans
- 4 cups vegetable broth
- 1 medium onion chopped
- 2 garlic cloves minced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the dried navy beans under cold water and soak overnight in a large bowl.
- Drain and rinse the beans again, then set aside.
- In a large pot, heat a splash of oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, cooking for an additional minute until fragrant.
- Add the chopped carrots and celery, cooking for another 5 minutes.
- Pour in the vegetable broth and add the soaked beans, bay leaf, and thyme.
- Bring the mixture to a boil, then reduce heat to low and cover the pot.
- Simmer for about 1 hour, or until the beans are tender.
- Season with salt and pepper to taste, then remove the bay leaf before serving.