Navy Bean Soup

Navy Bean Soup

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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We’re having quite a storm here in the northeast and what could be more comforting than a hearty soup that can be made with ingredients you already have in the pantry. Add a loaf of crusty bread and a green salad and you’ll have a complete meal.

  • 1 Large Onion (Chopped)
  • 3 Garlic Cloves (Minced)
  • 2 Carrots (Sliced)
  • 2 Celery Ribs (Sliced)
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Dried Parsley
  • 1 Teaspoon Freshly Ground Pepper
  • 1 Teaspoon Kosher Salt
  • 4 Cups Vegetable Or Chicken Broth
  • 1 Cup Water
  • 2 Tablespoons Tomato Paste
  • 5 Cups Cooked Navy Beans (Drained & Rinsed)
  1. In large-size pot add olive oil. Turn heat to a medium-high. Add onions, garlic, carrots, and celery. Sauté 5 minutes. Stir often. Add parsley, pepper, kosher salt, broth, water, tomato paste, and beans. Bring to boil. Reduce heat to medium-low. Simmer 20 minutes. Stir occasionally. Add more water if you need to thin soup out a bit.
  2. Remove from heat and serve warm.
  3. Serves 4
  4. Prep Time: 20 Minutes Cook Time: 30 Minutes Total Time: 50 Minutes
  5. "Work With What You Got!"
  6. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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