Navy Bean Soup
A broth-based soup built on navy beans with aromatic vegetables and customizable proteins or legumes. Simmered until beans are tender, creating a warm, thick soup ready for toppings and flavor additions.
Ingredients
Method
Drain and rinse soaked navy beans. Dice the onion, celery, and carrot into uniform pieces. Mince the garlic.
Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrot; cook for 5–7 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
Add drained navy beans and vegetable broth to the pot. Add bay leaf and thyme. Bring to a boil, then reduce heat to low and simmer uncovered for 60–90 minutes, until beans are very tender.
If using ham, bacon, or another protein, add it after the first 30 minutes of simmering so flavors meld. If using an additional legume swap (split peas or lentils), cook it alongside the beans from the start.
Taste and season with salt and black pepper. Remove bay leaf. Serve warm in bowls with crusty bread or desired toppings.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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