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Navy Bean Soup

Navy Bean Soup is a hearty and nutritious dish that combines tender navy beans with vegetables and flavorful herbs. This comforting soup is perfect for a chilly day and is easy to prepare, making it a staple in many kitchens.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Wooden spoon
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Cutting board
  • 1 Can opener

Ingredients
  

  • 2 cups dry navy beans Or 4 cans of navy beans, drained and rinsed.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 6 cups vegetable broth Or water.
  • 1 tablespoon olive oil
  • to taste salt
  • to taste pepper
  • fresh parsley for garnish Optional.

Instructions
 

  • If using dry navy beans, rinse them under cold water and soak them overnight in plenty of water. Drain and rinse before cooking. If using canned beans, skip this step.
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 4-5 minutes until the onion becomes translucent.
  • Add the diced carrots and celery to the pot, cooking for an additional 5 minutes until softened.
  • Stir in the dried thyme, bay leaf, and navy beans (whether dry or canned). If using dry beans, add the vegetable broth; if using canned beans, add enough broth to cover the beans and vegetables.
  • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 60 minutes if using dry beans, or 20 minutes if using canned beans, until the beans are tender.
  • Remove the bay leaf. Using a wooden spoon, gently mash some of the beans against the side of the pot to thicken the soup.
  • Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.

Notes

This soup can be made ahead and stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
Adjust the consistency by adding more broth if a thinner soup is preferred.
Feel free to customize this recipe by adding other vegetables such as potatoes or kale, or incorporating cooked ham for additional flavor.