Looking for the perfect cozy meal? This navy bean soup recipe is the ultimate comfort food, combining tender beans, savory vegetables, and aromatic herbs. It’s not just delicious; it’s also a nutritious choice that warms you from the inside out. Ideal for a family dinner or meal prep, this soup is versatile and easy to make, ensuring you’ll enjoy every spoonful. Let’s dive into this delightful recipe!
Ingredients
- 1 cup navy beans (dry)
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
Servings and Cooking Time
This recipe yields about 4 servings. Preparation time is approximately 15 minutes, with a cooking time of around 1 hour.
Nutritional Value
Each serving (1 bowl) of navy bean soup contains about 200 calories, 10g protein, 5g fiber, 2g fat, and 30g carbohydrates, making it a healthy and filling option for one person.
Step-by-Step Cooking Process
- Soak the navy beans overnight in plenty of water.
- Drain and rinse the beans before cooking.
- In a large pot, heat olive oil over medium heat.
- Add diced onion, carrots, and celery; sauté for about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add soaked beans to the pot along with vegetable broth.
- Incorporate bay leaf, thyme, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 45 minutes.
- Remove the bay leaf and adjust seasoning as needed.
- Serve warm and enjoy your delicious soup!
Alternative Ingredients
You can substitute navy beans with other varieties like great northern beans or cannellini beans. For a heartier flavor, add smoked paprika or diced ham. Use low-sodium broth to control sodium levels or replace with water for a lighter option.
Serving and Pairings
Navy bean soup pairs wonderfully with crusty bread or a fresh side salad. Consider serving it with cornbread or crackers for added texture. A sprinkle of fresh herbs on top enhances the flavor beautifully.
Storage and Reheating
Store leftover navy bean soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. To reheat, simply warm it on the stovetop or in the microwave until hot throughout.
Cooking Mistakes
- Not soaking the beans long enough can lead to tough beans.
- Overcooking can make the beans mushy, so keep an eye on them.
- Skipping the aromatics may result in a bland soup.
- Not seasoning in stages can lead to unbalanced flavors.
- Using too much water can dilute the flavor.
Helpful Tips
- For a creamier texture, blend part of the soup.
- Experiment with different herbs for varied flavors.
- Always taste and adjust seasoning before serving.
- Consider adding greens like spinach for extra nutrients.
FAQs
What can I use instead of navy beans?
You can substitute navy beans with great northern beans or cannellini beans. They have similar textures and will work well in the soup. Adjust cooking times based on the bean variety you choose.
Can I make this soup vegetarian?
Absolutely! Use vegetable broth and omit any meat products. The soup will still be flavorful and hearty with the vegetables and beans.
How long does navy bean soup last in the fridge?
Navy bean soup can be stored in the refrigerator for up to 4 days. Make sure it’s in an airtight container to maintain freshness.
Can I freeze navy bean soup?
Yes, navy bean soup freezes well. Store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
What can I add for extra flavor?
Consider adding smoked paprika, diced ham, or fresh herbs like parsley or dill for added depth of flavor. A splash of vinegar before serving can brighten the taste.
Conclusion
This navy bean soup recipe is a delightful way to enjoy a wholesome meal that warms both body and soul. With simple ingredients and straightforward steps, you can create a nourishing dish that’s perfect for any occasion. Enjoy the comforting flavors and the satisfaction of homemade goodness!
Navy Bean Soup
Ingredients
- 1 cup navy beans dry
- 4 cups vegetable broth
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Soak the navy beans overnight in plenty of water.
- Drain and rinse the beans before cooking.
- In a large pot, heat olive oil over medium heat.
- Add diced onion, carrots, and celery; sauté for about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add soaked beans to the pot along with vegetable broth.
- Incorporate bay leaf, thyme, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 45 minutes.
- Remove the bay leaf and adjust seasoning as needed.
- Serve warm and enjoy your delicious soup!
