Hearty Bean Soup recipe
All Recipes Soups, Stews and Chili Recipes Soup Recipes Beans and PeasIngredients
- 1 (16 ounce) package dried navy beans 6 cups reduced-sodium chicken broth 4 cups water 1 onion, finely chopped 2 stalks celery, chopped 4 cloves garlic, minced 1 bay leaf 3 tablespoons tomato paste 1 ½ teaspoons sea salt ½ teaspoon ground black pepper ¼ cup chopped fresh parsley
Nutrition Info
- 216.6 caloriescarbohydrate: 39 gcholesterol: 3 mgfat: 1.2 gfiber: 14.5 gprotein: 13.8 gsaturatedFat: 0.4 gservingSize: -sodium: 476.7 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Hearty Bean Soup
Directions
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Pour water over navy beans in a large container to cover by several inches, soak 8 hours to overnight.
Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot, bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
Stir tomato paste and sea salt into bean mixture, simmer soup another 45 minutes. Remove and discard bay leaf.
Ladle about half the soup into a large bowl, pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down, pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup, stir in parsley and adjust salt and pepper to taste.