Warm up with a delightful bowl of navy bean soup, a classic dish that combines the hearty flavors of beans, vegetables, and spices. This recipe is not only easy to make but also packed with nutrition, making it an excellent choice for a healthy meal. Whether you’re enjoying it on a chilly day or as a comfort food staple, this navy bean soup is sure to satisfy your taste buds and nourish your body.
Ingredients
– 1 cup navy beans (dried)
– 4 cups vegetable broth
– 1 onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 teaspoon thyme
– 1 bay leaf
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes approximately 4 servings. Preparation time is about 15 minutes, and cooking time is around 1 hour and 30 minutes.
Nutritional Value
Per serving (1 cup): Calories: 200, Protein: 10g, Carbohydrates: 36g, Fiber: 10g, Fat: 4g. This nutritional information is based on a single serving.
Step-by-Step Cooking Process
1. Rinse and soak the navy beans overnight in water.
2. Drain and rinse the beans again before cooking.
3. In a large pot, heat olive oil over medium heat.
4. Add chopped onion and sauté until translucent.
5. Stir in the diced carrots and celery; cook for 5 minutes.
6. Add minced garlic and cook for another minute.
7. Pour in the vegetable broth and bring to a boil.
8. Add the soaked navy beans, thyme, and bay leaf.
9. Reduce heat to low, cover, and simmer for 1 hour.
10. Season with salt and pepper to taste, and remove the bay leaf.
Alternative Ingredients
You can substitute navy beans with cannellini or great northern beans for a different flavor. Additionally, vegetable broth can be replaced with chicken broth for a non-vegetarian option.
Serving and Pairings
Navy bean soup pairs wonderfully with crusty bread or a fresh garden salad. You can also serve it alongside a side of corn muffins for a hearty meal.
Storage and Reheating
Store leftover navy bean soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat or in the microwave. This soup can also be frozen for up to 3 months; just make sure to cool it completely before freezing.
Cooking Mistakes
– Avoid overcooking the beans to prevent mushiness.
– Don’t skip soaking the beans overnight for better texture.
– Be careful with salt; add it gradually to taste.
– Ensure the vegetables are chopped evenly for consistent cooking.
– Stir occasionally to prevent sticking on the bottom of the pot.
Helpful Tips
– Use homemade broth for richer flavor.
– Add a splash of lemon juice before serving for brightness.
– Experiment with spices like smoked paprika for a smoky flavor.
– Garnish with fresh herbs for added freshness.
FAQs
Can I use canned navy beans instead of dried?
Yes, you can! If using canned beans, reduce the cooking time and add them in the last 15 minutes of cooking to heat through.
Is navy bean soup healthy?
Absolutely! Navy beans are rich in protein, fiber, and essential nutrients, making this soup a nutritious choice.
Can I add meat to the soup?
Certainly! You can add diced ham, bacon, or sausage for extra flavor and protein.
How long does navy bean soup last in the fridge?
It can last up to 4 days in the refrigerator when stored properly in an airtight container.
Can I make this soup in a slow cooker?
Yes, just follow the same steps and cook on low for 6-8 hours or high for 3-4 hours.
Conclusion
Navy bean soup is a comforting dish that not only warms your soul but also nourishes your body. With simple ingredients and easy preparation, it’s perfect for a cozy family meal or a gathering with friends. Enjoy this delicious soup any time of year, and feel great knowing you’re serving something wholesome and satisfying!
Navy Bean Soup Recipe
Ingredients
- 1 cup navy beans dried
- 4 cups vegetable broth
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Rinse and soak the navy beans overnight in water.
- Drain and rinse the beans again before cooking.
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in the diced carrots and celery; cook for 5 minutes.
- Add minced garlic and cook for another minute.
- Pour in the vegetable broth and bring to a boil.
- Add the soaked navy beans, thyme, and bay leaf.
- Reduce heat to low, cover, and simmer for 1 hour.
- Season with salt and pepper to taste, and remove the bay leaf.
