Navy Bean Soup Recipes

Ingredients :

3 1/2 cups water

2 cups chopped onion

2 medium carrots, thinly sliced or diced

1 medium potato, peeled and diced

1 stalk celery, sliced

1/2 tsp minced garlic

1/2 tsp dried basil

1 whole bay leaf

1 cup tomato sauce (or 1/3 cup tomato paste blended with 2/3 cup water)

2 tbsp extra virgin olive oil

3 cups cooked navy beans, rinsed and drained

1 to 2 tbsp minced fresh parsley (optional)

salt and ground black pepper to taste

1. Combine the water, onions, carrots, potato, celery, garlic, basil, and bay leaf in a large saucepan or Dutch oven and bring to a boil.
2. Cover, reduce heat to medium low and simmer until the vegetables are tender, about 20 minutes.
3. Remove the bay leaf and stir in the tomato sauce and olive oil.
4. Combine 1 cup of the soup and 1 1/2 cups of the beans (reserve the remaining 1 1/2 cups of beans) in a blender and process until smooth.
5. Pour this mixture into the soup pot along with the reserved beans.
6. Stir in the parsley, if using, and season with salt and pepper to taste.
7. Simmer over medium heat until hot, about 5 minutes.

Makes about 1 1/2 quarts 

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