Here is a delightful navy bean soup recipe that offers warmth and comfort in every bowl. Perfect for a chilly day, this hearty soup is not only delicious but also nourishing. With simple ingredients and easy preparation, you’ll find it a great addition to your weekly meal rotation. Let’s dive into the details of making this timeless dish that warms both the heart and soul.
Ingredients
– 1 cup dried navy beans
– 4 cups vegetable or chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 carrots, sliced
– 2 celery stalks, chopped
– 1 bay leaf
– 1 teaspoon thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe yields about 4 servings. Preparation time is approximately 15 minutes, with a cooking time of around 1.5 to 2 hours, depending on bean soaking time.
Nutritional Value
Per serving (1 cup):
– Calories: 180
– Protein: 9g
– Carbohydrates: 30g
– Dietary Fiber: 10g
– Fat: 1g
This nutritional information is based on a single serving of navy bean soup.
Step-by-Step Cooking Process
1. Rinse and soak the navy beans overnight in cold water.
2. Drain the soaked beans and set aside.
3. In a large pot, heat a splash of oil over medium heat.
4. Add diced onions, carrots, and celery, sautéing until soft (about 5-7 minutes).
5. Stir in minced garlic and cook for an additional minute.
6. Add the soaked beans to the pot along with the broth.
7. Toss in the bay leaf and thyme, bringing the mixture to a boil.
8. Reduce heat to low, cover, and let simmer for 1.5 to 2 hours until beans are tender.
9. Season the soup with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute dried navy beans with canned navy beans for a quicker option. Just reduce the cooking time and add them towards the end of the cooking process. Additionally, feel free to incorporate other vegetables such as spinach or kale for added nutrition.
Serving and Pairings
This navy bean soup pairs wonderfully with crusty bread, a fresh salad, or a side of cornbread. For a heartier meal, consider serving it alongside grilled cheese sandwiches or a charcuterie board.
Storage and Reheating
Store the navy bean soup in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To reheat, simply warm it on the stove over low heat, adding a splash of broth if it thickens too much.
Cooking Mistakes
- Don’t skip soaking the beans; it helps them cook evenly.
- Be careful not to overcook the soup as beans can become mushy.
- Adjust seasoning towards the end for optimal flavor.
- Using too little liquid can result in a thick soup; always check the consistency.
- For a creamier texture, blend a portion of the soup before serving.
Helpful Tips
- Use homemade broth for richer flavor.
- Add a splash of lemon juice before serving for brightness.
- Experiment with spices like cumin for a different flavor profile.
- Ensure beans are adequately cooked for the best texture.
FAQs
Can I use canned navy beans?
Yes, you can use canned navy beans. Just make sure to drain and rinse them, and add them in the last 15 minutes of cooking to heat through.
How can I thicken the soup?
You can thicken navy bean soup by mashing a portion of the beans or adding a cornstarch slurry.
Is navy bean soup healthy?
Absolutely! Navy bean soup is rich in fiber, protein, and essential nutrients, making it a nutritious meal option.
What can I add for extra flavor?
Consider adding smoked paprika, bay leaves, or even diced ham for a smoky flavor. Fresh herbs like thyme or rosemary also enhance the taste.
Can I make this soup in a slow cooker?
Yes, simply add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Conclusion
Navy bean soup is not just a dish; it’s a comforting embrace in a bowl. With its simple ingredients and heartwarming flavor, this recipe is a perfect choice for any occasion. Enjoy making this classic dish that promises to nourish both body and soul.
Navy Bean Soup
Ingredients
- 1 cup dried navy beans
- 4 cups vegetable or chicken broth
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks chopped
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse and soak the navy beans overnight in cold water.
- Drain the soaked beans and set aside.
- In a large pot, heat a splash of oil over medium heat.
- Add diced onions, carrots, and celery, sautéing until soft (about 5-7 minutes).
- Stir in minced garlic and cook for an additional minute.
- Add the soaked beans to the pot along with the broth.
- Toss in the bay leaf and thyme, bringing the mixture to a boil.
- Reduce heat to low, cover, and let simmer for 1.5 to 2 hours until beans are tender.
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.