Chunky Navy Bean Soup
Cozy up with a bowl of hearty Chunky Navy Bean Soup, a comforting blend of tender navy beans, vibrant vegetables, and aromatic herbs simmered to perfection. This nourishing recipe features wholesome ingredients like carrots, celery, and smoky paprika, bringing depth and richness to each spoonful. Simmered slowly in a flavorful vegetable broth and finished with juicy diced tomatoes, this soup is delightfully chunky and satisfying. Ideal for meal prepping or feeding a crowd, it’s a family-friendly dish that pairs beautifully with crusty bread for a filling and warming meal. Perfect for cooler weather or anytime you crave a hearty, plant-based soup packed with protein and flavor!
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Recipe Information
Ingredients
- 1 cup dried navy beans
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 14 ounces diced tomatoes (canned, with juices)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
Rinse the dried navy beans under cold water and remove any debris. Place the beans in a large bowl, cover them with water, and soak overnight (8-12 hours). Alternatively, use a quick soak method if needed.
Drain and rinse the soaked beans. Set aside.
In a large pot or Dutch oven, heat olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the soaked navy beans, vegetable broth, bay leaf, dried thyme, and smoked paprika to the pot. Stir to combine.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 1.5-2 hours or until the beans are tender.
Check the pot occasionally and stir to prevent the beans from sticking. Add more broth or water if the soup becomes too thick during cooking.
Once the beans are tender, add the diced tomatoes (with their juices), salt, and black pepper. Simmer uncovered for an additional 15-20 minutes to allow the flavors to meld.
Taste and adjust the seasoning as needed.
Remove the bay leaf before serving.
Ladle the chunky navy bean soup into bowls and garnish with chopped fresh parsley. Serve with crusty bread on the side, if desired.
Nutrition Facts
Calories |
2756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8821 mg | 384% | |
| Total Carbohydrate | 459.8 g | 167% | |
| Dietary Fiber | 70.1 g | 250% | |
| Total Sugars | 60.2 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 884 mg | 68% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 7703 mg | 164% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
