Here’s a classic Navy Bean Soup—hearty, creamy, and comforting, perfect for a cozy meal. 🍲
Navy Bean Soup
Ingredients (serves 4–6)
- 1 lb (450 g) dried navy beans (or 3 cups cooked/canned, drained and rinsed)
- 6 cups vegetable or chicken broth
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2–3 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1/2 tsp black pepper
- Salt to taste
- 1–2 tbsp olive oil or butter
- Optional: diced ham, bacon, or smoked sausage for extra flavor
- Optional garnish: fresh parsley or grated Parmesan
Instructions
- Prep Beans:
If using dried beans, rinse and soak them overnight or use quick-soak method: boil for 2 minutes, cover, and let sit 1 hour. Drain before cooking. - Sauté Vegetables:
In a large pot, heat olive oil or butter over medium heat. Sauté onion, carrots, and celery until softened (~5 minutes). Add garlic and cook 1 minute more. - Cook Soup:
- Add soaked/drained beans, broth, bay leaf, thyme, and pepper.
- Bring to a boil, then reduce heat and simmer 1–1.5 hours, until beans are tender.
- Optional Meat Addition:
Add diced ham, bacon, or smoked sausage in the last 20–30 minutes of cooking for extra flavor. - Blend (Optional):
For a creamier soup, blend 1–2 cups of the soup and stir back in. - Season & Serve:
Remove bay leaf, adjust salt and pepper. Garnish with fresh parsley or Parmesan if desired.
💡 Tips:
- Navy beans cook down nicely and release natural creaminess, so no cream is needed.
- Make ahead: flavors improve if soup sits overnight.
- Add a splash of lemon juice or vinegar just before serving for brightness.
If you want, I can give a quick stove-top version using canned navy beans that’s ready in under 30 minutes but still full of flavor. Do you want that version?
