[NEW] Navy Bean Soup

Using a rich flavor palette of vegetables, this simple, smooth bean soup tastes incredible. Tip: If you don't have an immersion blender, blend in a regular blender in small batches, leaving the top cap off the cover and making sure not to fill the blender more than halfway. You can cover the top vent with a clean kitchen towel to reduce splatter.
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Prep Time: 15 min.
Cook Time: 8 hours
Total Time: 8 hours 15 mins
8 Servings
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[NEW] Navy Bean Soup

Ingredients

  • 2 cups dry navy beans
  • 6 cups water 1 onion, chopped
  • 2 cloves garlic, minced 1 carrot, sliced 3 celery stalks, sliced 1 large potato, scrubbed and diced 1 large yam, peeled and diced 2 bay leaves ¼ tsp. thyme
  • 1 tsp. salt ¼ cup chopped fresh parsley ¼ tsp. pepper

Tip: Screenshot this list for easy reference while shopping

Instructions

  1. Rinse beans and soak in cold water overnight (6-8 hours).
  2. Pour off soaking water, rinse beans, and place in a pot with 6 cups water. Add onion, garlic, carrot, celery, potato, yam, bay leaves, thyme, and salt. Bring to a simmer and cook, loosely covered, until beans are tender (1-2 hours).
  3. Remove bay leaves and add remaining ingredients. Using an immersion blender, purée until smooth. Add extra water as needed to reach desired texture.

Nutrition Facts

8 servings per container
Serving size 437 g
Amount per serving
Calories 225
% Daily Value*
Total Fat 0.9g 1%
Saturated Fat 0.1g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 335.8mg 15%
Total Carbohydrate 43.1g 16%
Dietary Fiber 9.93g 36%
Total Sugars 4.4g
Includes 0g Added Sugars 0%
Protein 12.9g
Vitamin D 0mcg 0%
Calcium 112.1mg 8%
Iron 3.5mg 15%
Potassium 894.2mg 20%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Practical Notes
No additional notes for this recipe.

Score Breakdown

+ More
  • Fiber
  • Vitamins & Minerals
  • Whole Grains
− Less
  • Additives to Limit
  • Added Sodium
  • Added Sugar
+5 -3 =2
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