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Navy Bean Soup recipe

Navy Bean Soup

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Course: Soup
Ingredients Equipment Method

Ingredients
  

  • 1 pound dried navy beans or great northern beans as substitute
  • 2 tablespoons olive oil use good quality extra virgin
  • 1 large yellow onion diced (about 2 cups)
  • 3 large carrots diced (peeled and cut into ½-inch pieces)
  • 3 celery stalks diced (include some leaves for extra flavor)
  • 4 garlic cloves minced (fresh is best)
  • 8 cups low-sodium vegetable or chicken broth or ham bone broth
  • 2 bay leaves remove before serving
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper freshly ground preferred
  • 2 tablespoons fresh parsley chopped (for garnish)

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Large bowl for soaking beans
  • Sharp knife
  • Cutting board
  • Ladle for serving
  • Wooden spoon for stirring
  • Fine-mesh strainer

Method
 

  1. Soak the beans overnight (8-12 hours)
  2. Place navy beans in a large bowl and cover with at least 3 inches of cold water. The beans will expand significantly, so use plenty of water. This step ensures even cooking and reduces cooking time. You’ll know they’re ready when they’ve doubled in size and feel slightly tender.
  3. Prepare your vegetables (10 minutes)
  4. Drain and rinse the soaked beans. Dice your onion, carrots, and celery into uniform ½-inch pieces – this ensures even cooking. Mince the garlic finely. Having everything prepped before you start cooking makes the process smooth and enjoyable.
  5. Build the flavor base (8-10 minutes)
  6. Heat olive oil in your Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until it starts to soften and become fragrant. Add carrots and celery, cooking for another 4-5 minutes until vegetables begin to soften. Stir in minced garlic and cook for just 30 seconds – you’ll smell that amazing aroma when it’s ready.
  7. Add beans and seasonings (2 minutes)
  8. Add the drained navy beans, bay leaves, thyme, salt, and pepper to the pot. Stir everything together so the beans are coated with the aromatic vegetables and seasonings.
  9. Simmer to perfection (1.5-2 hours)
  10. Pour in the broth and bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low and let it simmer partially covered. The soup is ready when beans are completely tender and the broth has thickened slightly. Stir occasionally and add more broth if needed.
  11. Final touches (5 minutes)
  12. Remove bay leaves and taste for seasoning. Adjust salt and pepper as needed. For a thicker consistency, use a wooden spoon to mash some beans against the side of the pot, or remove 2 cups of soup, blend until smooth, and stir back in.