Ingredients with Measurements:
- 1 pound dried navy beans
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the navy beans and soak them overnight in a large pot of water.
2. Drain the beans and set them aside.
3. In the same pot, heat the olive oil over medium heat.
4. Add the onion and garlic and sauté for 5 minutes or until the onion is translucent.
5. Add the carrots, celery, thyme, and bay leaf and sauté for another 5 minutes.
6. Add the vegetable broth, diced tomatoes, and navy beans.
7. Bring the soup to a boil, then reduce the heat and simmer for 1 hour or until the beans are tender.
8. Remove the bay leaf and use an immersion blender or regular blender to puree about half of the soup.
9. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 288
- Fat: 5g
- Carbohydrates: 49g
- Protein: 15g
- Fiber: 12g
Substitutions for ingredients:
- You can use any type of white bean instead of navy beans.
- You can use chicken broth instead of vegetable broth if you're not vegetarian.
Variations:
- Add some chopped kale or spinach for extra nutrition.
- Add some chopped potatoes for a heartier soup.
- Add some smoked paprika for a smoky flavor.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Pureeing some of the soup will give it a creamier texture without adding any cream.
- Taste the soup before adding salt, as the broth and canned tomatoes may already be salty.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally.
Presentation ideas:
- Serve the soup in a bowl with a slice of crusty bread on the side.
Garnishes:
- Fresh parsley or cilantro
- Croutons
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thick, add more broth or water until it reaches your desired consistency.
- If the soup is too thin, puree more of it with the immersion blender or regular blender.
Food safety advice:
- Make sure to soak the beans overnight to ensure they are fully cooked and safe to eat.
- Store the soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Senate Bean Soup is a traditional soup served in the United States Senate cafeteria. It is typically made with navy beans, ham hocks, and vegetables.
Flavor profiles:
- This vegetarian version of Senate Bean Soup is hearty and flavorful, with a creamy texture and a slightly sweet taste from the carrots and tomatoes.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: American