Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. This navy bean soup is not just delicious; it’s a wholesome meal packed with nutrients. Perfect for lunch or dinner, it combines tender beans with savory vegetables and spices, creating a comforting bowl that warms you from the inside out. Enjoy it with crusty bread for a complete meal.
Ingredients
- 1 cup dried navy beans
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 1 hour and 30 minutes.
Nutritional Value
Each serving (1 cup) of navy bean soup contains approximately 200 calories, 10g of protein, 1g of fat, 35g of carbohydrates, and 10g of fiber. This is based on one person consuming 1 cup.
Step-by-Step Cooking Process
- Soak the navy beans overnight in water.
- Drain the beans and rinse them under cold water.
- In a large pot, sauté the onion, carrots, and celery until soft.
- Add garlic and cook for an additional minute.
- Stir in the soaked beans, vegetable broth, bay leaf, and thyme.
- Bring the mixture to a boil, then reduce heat to simmer.
- Cover and cook for about 1 hour, or until beans are tender.
- Remove the bay leaf and season with salt and pepper.
- Blend the soup partially with an immersion blender for a creamy texture.
- Serve hot, garnished with fresh parsley.
Alternative Ingredients
If you don’t have navy beans, you can substitute with great northern or cannellini beans. For a smoky flavor, add a bit of smoked paprika or diced ham. You can also use vegetable broth to make it vegan-friendly.
Serving and Pairings
This navy bean soup pairs wonderfully with crusty bread, a side salad, or grilled cheese sandwiches. You can also serve it with a sprinkle of cheese for added richness.
Storage and Reheating
Store leftover navy bean soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, simply warm it on the stove over low heat or in the microwave until heated through.
Cooking Mistakes
- Don’t skip soaking the beans; it helps with cooking time.
- Avoid overcooking; beans should be tender but not mushy.
- Don’t forget to season; taste before serving.
- Use fresh ingredients for the best flavor.
- Don’t blend the soup too much; leave some texture.
Helpful Tips
- For a thicker soup, blend more beans.
- Adding a splash of vinegar enhances flavor.
- Cook the soup a day ahead for better taste.
- Experiment with spices like cumin for variation.
FAQs
Can I use canned navy beans instead of dried?
Yes, you can use canned navy beans. Drain and rinse them, and add them during the last 20 minutes of cooking to heat through.
How long should I soak the beans?
Soak the beans overnight for at least 8 hours for optimal cooking.
Can I make this soup in a slow cooker?
Absolutely! Combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.
What can I add for extra flavor?
Consider adding a ham hock, smoked sausage, or spices like paprika or cayenne for additional depth.
Is this soup gluten-free?
Yes, navy bean soup is naturally gluten-free as long as no gluten-containing ingredients are added.
Conclusion
This navy bean soup recipe is a delightful and nutritious addition to any meal plan. Its rich flavors and hearty ingredients make it a favorite for families, while also being flexible enough to accommodate different tastes. Enjoy this comforting dish and make it a regular in your kitchen!
Navy Bean Soup
Ingredients
- 1 cup dried navy beans
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Soak the navy beans overnight in water.
- Drain the beans and rinse them under cold water.
- In a large pot, sauté the onion, carrots, and celery until soft.
- Add garlic and cook for an additional minute.
- Stir in the soaked beans, vegetable broth, bay leaf, and thyme.
- Bring the mixture to a boil, then reduce heat to simmer.
- Cover and cook for about 1 hour, or until beans are tender.
- Remove the bay leaf and season with salt and pepper.
- Blend the soup partially with an immersion blender for a creamy texture.
- Serve hot, garnished with fresh parsley.
