This comforting soup is perfect for warming you up on cold days with hearty beans and flavorful herbs. Easy to make and packed with nutrients, it’s a cozy meal that feels like a warm hug in a bowl.
Prep Time20 min
Cook Time1 hr 45 min
Total Time2 hr 5 min
Difficulty
Hard
Cooking Advice
Soak dried beans overnight to reduce cooking time and improve texture.
Use a slow simmer to let the flavors blend deeply without losing nutrients.
Add fresh herbs at the end of cooking for a bright, fresh taste.
Ingredients
0/11
Why This Recipe Stands Out
This soup is packed with protein and fiber, making it both filling and comforting. It warms you up from the inside out, perfect for cold weather. Plus, it’s easy to customize with your favorite beans and vegetables.
Step 1
Cover the navy beans with plenty of water in a large bowl or pot, and let them soak for at least 8 hours or overnight. Once they’re nicely soaked, drain them and add the beans to a big pot along with the chicken broth, some extra water, chopped onion, celery, garlic, and a bay leaf. Bring everything to a boil, then lower the heat and let it simmer gently, partially covered, until the beans are just about tender—this usually takes around an hour.
Step 2
Stir in the tomato paste and a pinch of sea salt, then let the soup simmer for another 45 minutes to let the flavors meld. Take out the bay leaf and set it aside.
Step 3
To get that creamy texture, ladle about half of the soup into a blender (don’t fill it more than halfway), hold the lid on tight, and pulse a few times before blending until smooth. Pour the pureed soup back into the pot with the rest of the soup, give it a good stir, and finish by mixing in some fresh parsley. Taste and add salt and pepper as needed before serving.
344
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
How To Plate This Dish
Serve hot with crusty bread or a side salad for a complete meal. A dollop of sour cream or a sprinkle of grated cheese on top adds extra richness. This soup also pairs well with a glass of red wine or herbal tea.
Storage Instructions
Let the soup cool completely before storing it in an airtight container. It keeps well in the fridge for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stove, adding a splash of water if it thickens too much.
Frequently Asked Questions
Can I use canned navy beans instead of dried for this soup?
Yes, but reduce the cooking time since canned beans are already cooked. Add them during the last 15 minutes of simmering.
Do I need to soak the beans overnight?
Soaking helps soften the beans and reduces cooking time, but if short on time, you can use the quick soak method or cook them longer without soaking.
Can I make this soup vegetarian?
Yes, substitute the chicken broth with vegetable broth for a vegetarian version.
How can I store leftovers?
Let the soup cool, then store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Can I use dried beans other than navy beans?
Yes, you can use other small white beans like cannellini or great northern beans with similar cooking times.
What if I don’t have a blender to puree the soup?
You can mash half the soup with a potato masher directly in the pot for a creamy texture.
Can I prepare this soup in a slow cooker?
Yes, soak the beans first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours until beans are tender.
How can I adjust the seasoning if the soup tastes bland?
Add more sea salt and freshly ground black pepper gradually until you reach your preferred taste.
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