Hearty Bean Soup
Warm up with a bowl of comfort with this **Hearty Bean Soup**, a nourishing, one-pot recipe packed with wholesome ingredients and robust flavor. Featuring tender navy beans simmered with sautéed onions, carrots, celery, and a fragrant blend of garlic, thyme, and bay leaves, this soup is a symphony of hearty simplicity. A touch of tomato paste adds richness, while fresh parsley provides a burst of freshness to finish. Perfect for cozy dinners, this vegan and protein-packed dish is not only satisfying but also easy to make with minimal prep. Whether served with crusty bread or a crisp side salad, this hearty soup is a warming, soul-soothing delight that’s perfect for busy weeknights or lazy weekends. Keywords: hearty bean soup, navy bean soup, vegan soup recipe, easy soup recipes, healthy comfort food.
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Recipe Information
Ingredients
- 1 cup dried navy beans
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 3 cloves, minced garlic
- 6 cups vegetable broth
- 2 bay leaves
- 1 teaspoon, dried thyme
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped parsley
Instructions
Rinse the dried navy beans under cold water and remove any debris. Soak the beans overnight in a large bowl with enough water to cover by about 2 inches.
The next day, drain and rinse the soaked beans and set aside.
In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
Add the minced garlic to the pot and sauté for another minute, stirring constantly to prevent burning.
Pour in the vegetable broth and add the drained navy beans. Stir in bay leaves, dried thyme, tomato paste, salt, and black pepper.
Bring the mixture to a boil over high heat, then reduce to a simmer. Cover the pot, leaving it slightly ajar, and let it cook for about 1 hour, stirring occasionally.
After 1 hour, check the beans for tenderness. If they are not fully cooked, continue to simmer until they are soft, checking every 15 minutes.
Once the beans are tender, remove the bay leaves from the soup.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Garnish with chopped parsley just before serving.
Serve the soup hot, paired with crusty bread or a fresh salad.
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6227 mg | 271% | |
| Total Carbohydrate | 261.8 g | 95% | |
| Dietary Fiber | 63.5 g | 227% | |
| Total Sugars | 51.2 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 838 mg | 64% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 7688 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.
