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Navy Bean Soup

 

This easy, one-pot recipe delivers deep, savory flavors with minimal effort.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 cups dried navy beans, soaked overnight (or 2 cans, drained and rinsed)
  • 6 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 tablespoon lemon juice (optional, for brightness)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Optional additions:

  • 1 cup diced ham or smoked sausage for a meaty version
  • 1 pinch red pepper flakes for spice

Instructions

Step-by-Step Instructions

1. Sauté the Vegetables

  • Heat olive oil in a large pot over medium heat.
  • Add onion, carrots, and celery, and sauté for 5-7 minutes, until softened.
  • Stir in garlic, salt, pepper, thyme, and oregano. Cook for 1 minute until fragrant.

2. Add Beans and Broth

  • Stir in soaked navy beans, broth, and bay leaf.
  • Bring to a boil, then reduce to a simmer.
  • Cover and simmer for 1 to 1.5 hours, until beans are tender.

Note: If using canned beans, simmer for 30 minutes to let flavors blend.

3. Adjust Consistency & Flavor

  • For a thicker soup, mash some beans against the pot with a spoon or blend 1 cup of soup and stir it back in.
  • Add lemon juice for brightness and adjust salt and pepper to taste.

4. Garnish & Serve!

  • Ladle soup into bowls, sprinkle with fresh parsley, and serve hot.
  • Enjoy with crusty bread, cornbread, or crackers!

Notes

Pro Tips for the Best Navy Bean Soup

🥄 Soak beans overnight – Reduces cooking time and ensures evenly tender beans.

🔥 Use a ham bone for extra flavor – Simmer with the soup for a rich, smoky taste.

🌿 Add fresh herbs at the end – Parsley or thyme brightens the flavor beautifully.

  • Author: niold.com