Ingredients with Measurements:
- 1 pound dried navy beans, rinsed and sorted
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups chicken or vegetable broth
- 2 cups water
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, celery, and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
2. Add the rinsed navy beans, bay leaf, thyme, rosemary, chicken or vegetable broth, and water to the pot. Bring to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beans are tender.
3. Remove the bay leaf from the soup. Using an immersion blender, blend the soup until it reaches your desired consistency. Alternatively, you can transfer half of the soup to a blender and blend until smooth, then return it to the pot.
4. Season the soup with salt and pepper to taste. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 1-2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 245
- Fat: 4g
- Carbohydrates: 40g
- Protein: 15g
- Fiber: 15g
Substitutions for ingredients:
- You can use any type of dried beans in place of navy beans.
- You can use fresh herbs instead of dried herbs.
Variations:
- Add diced ham or bacon for a meatier soup.
- Add chopped kale or spinach for extra nutrition.
- Add diced potatoes or sweet potatoes for a heartier soup.
Tips and tricks:
- Soak the navy beans overnight for a quicker cooking time.
- To make the soup creamier, add a splash of heavy cream or coconut milk.
- Serve with crusty bread or crackers for a satisfying meal.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped parsley or chives on top.
Garnishes:
- Chopped parsley or chives
Pairings:
- Crusty bread or crackers
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth until it reaches your desired consistency.
Food safety advice:
- Make sure to rinse and sort the dried beans before using them in the soup.
Food history:
- Navy bean soup has been a staple in American cuisine since the 1800s. It was a popular dish among sailors, who would bring dried navy beans on long voyages.
Flavor profiles:
- Savory, earthy, and comforting
Serving suggestions:
- Serve hot as a main dish or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A