Ingredients
1 tbsp olive oil 🛢️
1 onion, diced 🧅
2 garlic cloves, minced 🧄
2 carrots, chopped 🥕
2 celery stalks, chopped 🌿
1 can diced tomatoes (14.5 oz) 🍅
2 cups cooked navy beans (or 2 cans, drained and rinsed) 🫘
4 cups vegetable or chicken broth 🍲
1 tsp dried thyme 🌿
½ tsp smoked paprika (optional) 🌶️
Salt & pepper to taste 🧂
Fresh parsley for garnish 🌱
Instructions
In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5–6 minutes.
Step 2: Add Garlic & SpicesStir in the garlic, thyme, and paprika. Cook for 1 minute until fragrant.
Step 3: Build the SoupAdd diced tomatoes, navy beans, and broth. Bring to a gentle boil, then reduce to a simmer.
Step 4: Simmer to PerfectionLet soup simmer for 25–30 minutes to allow flavors to meld. Stir occasionally.
Step 5: Mash (Optional)For a thicker consistency, mash some of the beans with a spoon or blend a cup of the soup, then return to the pot.
Step 6: Season & ServeSeason with salt and pepper to taste. Ladle into bowls and top with fresh parsley.
Notes
Optional Add-Ins & Twists 🔄
Add chopped ham or bacon for a smoky touch 🍖
Stir in kale or spinach during the last 5 minutes for a green boost 🥬
Include a pinch of red pepper flakes for subtle heat 🔥
Squeeze of lemon before serving for brightness 🍋