Ingredients for Bean Soup Real Navy Bean Soup
- 1 pound dried navy beans
- 0 Pinto Beans (not used in recipe)
- 1 medium onion
- 0 Ham Hocks (not used in recipe)
- 0 Ham (not used in recipe)
- 1 bay leaf
- 1/2 teaspoon black pepper
- 8 cups water (plus more as needed)
- 0 Garlic Cloves (not used in recipe)
- 1 teaspoon salt (plus more to taste)
- 2 carrots
- 2 celery stalks
- 1 teaspoon dried thyme
- 1/4 cup fresh parsley
- optional dollop of sour cream for garnish
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How to Make Bean Soup Real Navy Bean Soup
- Rinse 1 pound of dried navy beans thoroughly under cold water.
- In a large pot or Dutch oven, combine the rinsed beans, 8 cups of water, 1 teaspoon of salt, and 1 bay leaf. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for at least 1 hour, or until the beans are tender but not mushy. Check periodically and add more water if needed to prevent sticking.
- While the beans are simmering, prepare the vegetables. Dice 1 medium onion, 2 carrots, and 2 celery stalks.
- After 1 hour of simmering, add the diced onion, carrots, and celery to the pot. Continue to simmer for another 30 minutes.
- Stir in 1 teaspoon of dried thyme, 1/2 teaspoon of black pepper, and 1/4 cup of chopped fresh parsley.
- Simmer for an additional 15 minutes to allow the flavors to meld.
- Taste and adjust seasoning as needed. Add more salt and pepper to taste.
- Serve hot, optionally garnished with a dollop of sour cream or a sprinkle of extra parsley.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
4g
Fat
7g
Carbs
5g
