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Navy Bean Soup

“A good hearty soup.”

INGREDIENTS
  • 1 pound dried navy or white beans
  • 6 cups chicken broth
  • 4 cups water
  • 1 medium onion, finely chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 3 tablespoons tomato paste
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup chopped parsley
DIRECTIONS

COOK beans at the barest simmer because boiling will break the skins and disintegrate the insides into the cooking water.

  1. Soak beans overnight in water that covers them about 2 inches.
  2. Place drained beans in a large pot with broth, water, onion, celery, carrot, garlic, and bay leaf. Bring to a boil.
  3. Reduce heat and simmer, gently, partially covered until beans are almost tender, about 1 hour.
  4. Stir in tomato paste and salt. Return to a simmer and continue cooking, partially covered, until beans are cooked through, 30 to 45 minutes longer.
  5. Remove and discard the bay leaf. Puree about half the bean mixture. Stir pepper and parsley into the soup and bring back to a simmer.
  6. Season with salt and pepper.

This soup is best eaten the day it is made to retain it’s texture.

Yield: 6-8 servings

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