Hearty Bean Soup recipe

All Recipes Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Ingredients

1 (16 ounce) package dried navy beans
6 cups reduced-sodium chicken broth
4 cups water
1 onion, finely chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 bay leaf
3 tablespoons tomato paste
1 ½ teaspoons sea salt
½ teaspoon ground black pepper
¼ cup chopped fresh parsley

Nutrition Info

216.6 calories
carbohydrate: 39 g
cholesterol: 3 mg
fat: 1.2 g
fiber: 14.5 g
protein: 13.8 g
saturatedFat: 0.4 g
servingSize: -
sodium: 476.7 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour water over navy beans in a large container to cover by several inches, soak 8 hours to overnight.

  2. Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot, bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.

  3. Stir tomato paste and sea salt into bean mixture, simmer soup another 45 minutes. Remove and discard bay leaf.

  4. Ladle about half the soup into a large bowl, pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down, pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup, stir in parsley and adjust salt and pepper to taste.

Recipe Yield

8 servings

Recipe Note

Classic bean soup recipe. Can be made Italian by adding 3 tablespoons pesto and 1 cup cooked pasta to the finished soup. Can be made Mexican by using black beans, adding 1/2 teaspoon red pepper flakes and 2 teaspoons cumin when tomato paste is added. Can be made chunky by adding diced carrot, potato and shredded cabbage to the veggie list.

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