Experience the warmth of homemade navy bean soup, a classic comfort food that’s both nutritious and satisfying. This easy recipe features tender navy beans simmered with vegetables and seasonings, creating a dish that’s perfect for chilly days or any time you crave something hearty. Grab your apron and get ready to enjoy a bowl of this delicious soup that will warm your heart and soul!
Ingredients
- 1 cup dried navy beans
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Servings and Cooking Time
This recipe makes approximately 4 servings. Preparation time is about 15 minutes, and the cooking time is around 1 hour.
Nutritional Value
Each serving (1 cup) of navy bean soup contains approximately 180 calories, 3g fat, 30g carbohydrates, 10g protein, and 8g fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
- Rinse and soak the navy beans overnight or for 6-8 hours.
- Drain the beans and set them aside.
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the soaked beans, vegetable broth, bay leaf, and thyme to the pot.
- Bring the mixture to a boil, then reduce to a simmer.
- Cover and cook for about 45 minutes, or until beans are tender.
- Season with salt and pepper to taste.
- Remove the bay leaf before serving. Enjoy hot!
Alternative Ingredients
You can substitute dried navy beans with canned navy beans to save time. Just rinse and add them in the last 15 minutes of cooking. Additionally, feel free to use vegetable broth or chicken broth for a different flavor profile.
Serving and Pairings
This navy bean soup pairs wonderfully with crusty bread, a fresh green salad, or a side of cornbread. For a heartier meal, consider serving it with grilled cheese sandwiches or a simple rice dish.
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 thaw in the refrigerator overnight and warm on the stovetop or in the microwave.
Cooking Mistakes
- Not soaking beans long enough can lead to tough texture.
- Adding salt too early can make beans tough.
- Overcooking can cause beans to become mushy.
- Skipping the aromatics can result in bland soup.
- Not adjusting seasoning before serving can affect flavor.
Helpful Tips
- Use fresh herbs for enhanced flavor.
- Experiment with spices like cumin or paprika for a twist.
- Blend a portion for a creamier texture.
- Top with fresh parsley for garnish.
- Serve with a drizzle of olive oil for richness.
FAQs
Can I use canned navy beans instead of dried?
Yes, you can use canned navy beans. Drain and rinse them, then add them to the soup during the last 15 minutes of cooking.
How can I make this soup spicier?
To add heat, consider incorporating red pepper flakes, diced jalapeños, or a splash of hot sauce.
What can I serve with navy bean soup?
This soup pairs well with crusty bread, salads, or grilled cheese sandwiches for a complete meal.
How long does navy bean soup last in the fridge?
Navy bean soup can be stored in the refrigerator for up to 4 days in an airtight container.
Is navy bean soup healthy?
Yes, navy bean soup is nutritious, high in protein, fiber, and low in fat, making it a healthy option for meals.
Conclusion
Navy bean soup is a delightful and hearty dish that brings comfort and satisfaction to your table. With simple ingredients and an easy cooking process, it’s a perfect recipe to warm up any day. Enjoy the rich flavors and nourishing benefits of this classic soup!
Navy Bean Soup Recipe
Ingredients
- 1 cup dried navy beans
- 4 cups vegetable broth
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Rinse and soak the navy beans overnight or for 6-8 hours.
- Drain the beans and set them aside.
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the soaked beans, vegetable broth, bay leaf, and thyme to the pot.
- Bring the mixture to a boil, then reduce to a simmer.
- Cover and cook for about 45 minutes, or until beans are tender.
- Season with salt and pepper to taste.
- Remove the bay leaf before serving. Enjoy hot!
