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Navy Bean Soup

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Ingredients Method

Ingredients
  

  • 1 cup dried navy beans or 2 cans, drained and rinsed
  • 1 onion diced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 6 cups vegetable or chicken broth
  • 1 smoked ham hock optional for added flavor
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Method
 

  1. If using dried navy beans, soak them overnight in water, then drain and rinse.
  2. In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and sauté until softened (about 5 minutes).
  3. Add garlic and cook for another minute until fragrant.
  4. Pour in the broth, then add navy beans, thyme, bay leaf, and the ham hock (if using).
  5. Bring the mixture to a boil, then reduce heat and let it simmer for 1 to 1.5 hours, or until the beans are tender.
  6. Remove the bay leaf and ham hock. If you prefer a creamier texture, blend a portion of the soup using an immersion blender.
  7. Season with salt and pepper to taste. Serve warm with crusty bread.