Ingredients
Scale
- 2 cups dried navy beans (or 3 cans, rinsed)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 tbsp olive oil
- 1 bay leaf
- 2 sprigs fresh thyme (or 1 tsp dried)
- Salt and freshly ground black pepper, to taste
- Smoked paprika or chili flakes (optional)
- Fresh parsley, chopped for garnish
Instructions
- Soak dried beans overnight, rinse and drain. If using canned beans, rinse well.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened (about 7-8 minutes).
- Stir in garlic and cook for 1 minute until fragrant.
- Add beans, vegetable broth, bay leaf, and thyme. Bring to a boil.
- Reduce heat and simmer uncovered for about 30 minutes or until beans are tender.
- Season with salt, pepper, and smoked paprika or chili flakes if using. Remove bay leaf and thyme.
- Optional: Use an immersion blender to puree a portion of the soup for creaminess.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, use homemade broth.
- Add a splash of lemon juice before serving to brighten flavors.
- Soup thickens as it cools—add broth or water when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes (using canned beans)
- Category: Soup
- Method: Stove-top simmer
- Cuisine: American comfort food
- Diet: Vegetarian
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 4g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg