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.
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
Instructions
- Rinse beans and soak in cold water overnight (6-8 hours).
- 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).
- Remove bay leaves and add remaining ingredients. Using an immersion blender, purée until smooth. Add extra water as needed to reach desired texture.
No additional notes for this recipe.
Score Breakdown
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