Vegetarian Navy Bean Soup
Warm, hearty, and packed with flavor—this Vegetarian Navy Bean Soup is the ultimate comfort food! Simple ingredients, rich taste, and perfect for cozy nights.
Calories: 229kcal
Equipment
Ingredients
- 5 Cups Navy Beans
- 3 Teaspoons Olive Oil
- 2 Teaspoons Garlic Minced
- 1 Cup Onion Chopped
- 2 Cups Celery Chopped
- 2 Cups Carrot Chopped
- 6 Ounces Tomato Paste Italian
- 5 Cups Chicken Broth Low-Sodium
- 1 Teaspoon Marjoram
- 1 Teaspoon Thyme
- ½ Teaspoon Italian
- 2 Bay Leaves
- Salt and Pepper To taste
Instructions
Prep Beans
- If using dry beans, soak for 24 hours in 6-8 cups of water.
- After 24 hours, rinse beans. Add to a large pot with fresh water. Bring to a boil then simmer until tender.
- Oncer desired tenderness level is achieved strain the water and set the beans aside.
Making the Soup
- Chop onion, celery, and carrots. Set aside.
- Warm heat to medium. Add olive oil, garlic, onion, celery, and carrots. Cook until celery and carrots are tender.
- Add in beans, tomato paste, chicken broth, marjoram, thyme, Italian, and salt and pepper to taste.
- Use the immersion blender to blend until half is blended.
- Allow soup to simmer and flavors to develop. Add bay leaves during last 5-10 minutes.
- Remove bay leaves and enjoy!
Notes
- Store in an airtight container in refrigerator for up to 4 day.
- Nutrition Facts are calculated using USDA's FoodData Central database. Exact nutrition may vary.
- Nutrition Facts are based on about a 2 cup serving.
Nutrition
Serving: 2 Cups | Calories: 229kcal | Carbohydrates: 43g | Protein: 12g | Fat: 3g