Navy Bean Soup

Navy Bean Soup

Navy bean soup is a classic comfort food that has stood the test of time. Originating in the United States, this hearty dish was a staple for sailors and military personnel, earning its name from the small white beans that were commonly used in navy rations.

Navy beans, also known as haricot beans, are small, oval-shaped legumes that are packed with nutrition. They are rich in protein, fiber, and essential vitamins and minerals, making them an excellent addition to any diet.

This navy bean soup is a delightful blend of flavors and textures, combining the creaminess of the beans with aromatic vegetables and savory spices. It’s a versatile recipe that can be adjusted to suit your taste, and it can be enjoyed on its own or as a side dish.

Whether you’re looking for a warming meal on a chilly day or a healthy option for your weekly meal prep, this soup is sure to satisfy. Let’s dive into how to make this nourishing and delicious navy bean soup!

Ingredients

For the Soup:

• 1 cup dried navy beans (or 2 cans of canned navy beans, drained and rinsed)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium potato, diced (optional for creaminess)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 4 cups vegetable broth (or chicken broth for non-vegetarian option)
• 1 can (14.5 ounces) diced tomatoes, with juices
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 tablespoon lemon juice (optional, for brightness)
• Fresh parsley or chives, for garnish
• Crusty bread or cornbread, for serving

How to Make Navy Bean Soup

Step 1: Prepare the Beans

If using dried navy beans:

Soak the Beans: Rinse the dried navy beans under cold water and soak them in a large bowl of water overnight or for at least 8 hours. This helps soften the beans and reduce cooking time.

Cook the Beans: After soaking, drain and rinse the beans again. In a large pot, cover the beans with fresh water and bring to a boil. Reduce the heat and simmer for about 1-1.5 hours, or until tender. Drain and set aside.

If using canned navy beans:

Simply drain and rinse the canned navy beans and set them aside for later use.

Step 2: Sauté the Vegetables

In a large pot, heat 2 tablespoons of olive oil over medium heat.

Add the diced onion and sauté for about 3-4 minutes until softened and translucent.

Add the minced garlic, diced carrots, and celery. Sauté for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.

Step 3: Add Spices and Broth

Stir in the dried thyme, dried rosemary, salt, and black pepper. Cook for about 1 minute to toast the spices and enhance their flavors.

Pour in the vegetable broth and add the diced tomatoes with their juices. Stir to combine.

Add the rinsed navy beans and the diced potato (if using). Stir well, then add the bay leaf.

Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 30-40 minutes, allowing the flavors to meld together and the soup to thicken.

Step 4: Blend the Soup (Optional)

After simmering, you can choose to blend part or all of the soup for a creamier texture. If you prefer a chunkier soup, you can skip this step.

Use an immersion blender to puree the soup to your desired consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blending until smooth. Be cautious with hot liquids!

Step 5: Final Seasoning and Serving

Once blended (if desired), return the soup to the pot and stir in the lemon juice. Taste and adjust the seasoning with more salt and pepper if needed.

Ladle the soup into bowls and garnish with freshly chopped parsley or chives.

Serve hot with crusty bread or cornbread for dipping.

Chef’s Note

Customization: This soup is highly versatile. You can add other vegetables such as spinach, kale, or bell peppers for added nutrition and flavor. Additionally, feel free to adjust the spices according to your taste. A splash of hot sauce can add a nice kick if you enjoy a bit of heat.

Make it Ahead: Navy bean soup can be made a day in advance, and it often tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator and reheat on the stove over medium heat until warmed through.

Freezing: This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information (per serving, based on 8 servings)

• Calories: 190
• Protein: 9g
• Carbohydrates: 32g
• Dietary Fiber: 10g
• Total Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 300mg
• Vitamin A: 50% DV
• Vitamin C: 20% DV
• Iron: 15% DV
• Calcium: 6% DV

Navy bean soup is a nutritious and satisfying meal that provides a great balance of protein and fiber. The beans contribute essential nutrients, while the vegetables add vitamins and minerals, making this soup a wholesome option for any meal.

This navy bean soup is a wonderful choice for a hearty and nutritious meal. Its comforting flavors and easy preparation make it an ideal dish for any occasion. Enjoy making this delicious soup and savor the warmth and satisfaction it brings to your table!

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