Ingredients with Measurements:
- 1 pound dried navy beans
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 8 cups chicken or vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the navy beans and soak them overnight in a large bowl of water.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots and cook until the vegetables are soft and the onion is translucent, about 5-7 minutes.
3. Add the minced garlic, bay leaves, thyme, and rosemary to the pot and cook for another 1-2 minutes until fragrant.
4. Drain the soaked navy beans and add them to the pot along with the chicken or vegetable broth. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1-2 hours until the beans are tender and the soup is thick and creamy.
5. Remove the bay leaves from the soup and use an immersion blender or regular blender to puree about half of the soup until smooth. This will give the soup a thicker, creamier texture.
6. Season the soup with salt and pepper to taste.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1-2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 3g
- Carbohydrates: 43g
- Protein: 16g
- Fiber: 13g
Substitutions for ingredients:
- Navy beans can be substituted with other white beans such as cannellini or Great Northern beans.
- Chicken or vegetable broth can be substituted with water or a combination of water and bouillon cubes.
Variations:
- Add diced ham or cooked bacon to the soup for a smoky flavor.
- Add chopped kale or spinach to the soup for extra nutrition.
- Use different herbs such as oregano or basil for a different flavor profile.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Pureeing half of the soup will give it a creamier texture without adding any cream.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup on the stovetop over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of chopped fresh herbs.
Garnishes:
- Croutons, chopped fresh herbs, grated Parmesan cheese, or a dollop of sour cream.
Pairings:
- Serve the soup with a crusty baguette or a side salad.
Suggested side dishes:
- Garlic bread, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the soup is too thin, let it simmer for longer to thicken up.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to soak the beans overnight and cook them thoroughly to avoid any potential foodborne illnesses.
Food history:
- Bean soup has been a staple in many cultures for centuries, as beans are a cheap and nutritious source of protein.
Flavor profiles:
- This classic bean soup is hearty, creamy, and savory with a hint of sweetness from the carrots.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner, or as a starter for a larger meal.
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Taste: Savory, Hearty, Rich, Comforting, Earthy