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Navy Bean Vegetable Soup Recipe

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Navy Bean Soup 2 Just A Pinch Recipes
Navy Bean Soup 2 Just A Pinch Recipes from www.justapinch.com

Description

Navy Bean Vegetable Soup is a delicious and healthy soup loaded with vegetables and navy beans. It is a perfect recipe for those who are looking for a warm and comforting soup on a cold winter day. This soup is packed with flavors of vegetables, herbs, and spices that will surely tantalize your taste buds.

Prep Time

The prep time for this soup is approximately 20 minutes.

Cook Time

The cook time for this soup is approximately 1 hour and 30 minutes.

Ingredient

The ingredients needed for the Navy Bean Vegetable Soup recipe are:
  • 1 pound dried navy beans
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 8 cups vegetable broth
  • 1 can diced tomatoes
  • 1 cup frozen corn
  • 1 cup frozen peas
  • Salt and pepper to taste

Equipment

The equipment needed for the Navy Bean Vegetable Soup recipe are:
  • Dutch oven or large soup pot
  • Cutting board
  • Knife
  • Spoon
  • Measuring cups
  • Measuring spoons

Method

  1. Sort and rinse the navy beans and set them aside.
  2. In a Dutch oven or large soup pot, heat the olive oil over medium heat.
  3. Add the onion, carrots, celery, and garlic to the pot and sauté for 5-7 minutes or until the vegetables are softened.
  4. Add the thyme and bay leaf to the pot and stir until fragrant.
  5. Add the sorted and rinsed navy beans to the pot and stir to combine.
  6. Add the vegetable broth to the pot and bring the soup to a boil.
  7. Reduce the heat to low and let the soup simmer for 1 hour.
  8. Add the can of diced tomatoes, frozen corn, and frozen peas to the pot and stir to combine.
  9. Let the soup simmer for an additional 30 minutes or until the navy beans are tender.
  10. Season the soup with salt and pepper to taste.
  11. Remove the bay leaf from the soup before serving.

Notes

  • This soup can be stored in the refrigerator for up to 5 days.
  • This soup can be frozen for up to 3 months.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 180
  • Total fat: 2g
  • Saturated fat: 0g
  • Cholesterol: 0mg
  • Sodium: 410mg
  • Total carbohydrates: 32g
  • Dietary fiber: 11g
  • Sugars: 5g
  • Protein: 11g

Recipes FAQ

Can I use canned navy beans instead of dried navy beans?

Yes, you can use canned navy beans instead of dried navy beans. Just be sure to drain and rinse the canned navy beans before adding them to the soup.

Can I add other vegetables to this soup?

Yes, you can add other vegetables to this soup such as zucchini, squash, or green beans.

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth instead of vegetable broth if you prefer.

Recipe Tips

  • Soak the dried navy beans overnight to reduce the cooking time.
  • You can add a ham hock or bacon to this soup for added flavor.
  • Serve this soup with a crusty bread or crackers.

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