5 Best Navy Bean Soup Recipes

navy bean soup recipes

Are you ready to investigate some delicious navy bean soup recipes that'll make your taste buds dance? You've got options galore, from the classic creamy comfort to a zesty chorizo kick. Each recipe brings its own flair, and trust me, you'll want to try them all! So, grab your apron and get ready to whip up some cozy goodness. Let's plunge into these tasty options and find the perfect soup to warm your soul!

Classic Navy Bean Soup

Classic Navy Bean Soup is a comforting and hearty dish that has been enjoyed for generations. This soup isn't only nutritious but also incredibly easy to prepare, making it perfect for a cozy night in or a family gathering.

With its creamy texture and the subtle flavor of herbs, this classic recipe will warm you from the inside out and is a great way to make use of pantry staples.

Ingredients:

  • 1 pound dry navy beans
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 ham hock or 1 cup diced ham (optional)
  • 6 cups vegetable or chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish (optional)

Cooking Instructions:

Begin by rinsing the navy beans under cold water and removing any debris.

In a large pot, heat the olive oil over medium heat and add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Stir in the minced garlic and cook for an additional minute.

Add the rinsed beans, broth, ham hock (if using), thyme, and bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1.5 to 2 hours, or until the beans are tender.

If using a ham hock, remove it from the pot, shred the meat, and return it to the soup.

Season with salt and pepper to taste, and serve hot, garnished with fresh parsley if desired.

Extra Tips:

Soaking the beans overnight can help reduce cooking time and improve digestibility.

If you're short on time, you can use the quick soak method by boiling the beans for 2 minutes, then letting them sit for 1 hour.

If you prefer a creamier soup, you can blend a portion of the soup with an immersion blender before serving.

Feel free to customize the soup by adding other vegetables or spices to suit your taste.

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Smoky Ham and Navy Bean Soup

hearty bean soup recipe

Smoky Ham and Navy Bean Soup is a hearty and comforting dish that combines the rich flavors of ham with the creamy texture of navy beans. This soup is perfect for chilly days and can be made in one pot, making it a convenient meal for busy weeks.

The smoky undertones from the ham and spices enhance the dish, while the beans provide a nutritious base. Serve it with some crusty bread for a complete and satisfying meal.

Ingredients:

  • 1 pound navy beans, rinsed and soaked overnight
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 6 cups chicken or vegetable broth
  • 2 cups diced smoked ham
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

In a large pot, heat the olive oil over medium heat, then add the diced onion, carrots, and celery, sautéing until the vegetables are tender, about 5-7 minutes.

Stir in the minced garlic, smoked paprika, and bay leaf, cooking for an additional minute until fragrant.

Drain the soaked navy beans and add them to the pot along with the broth and diced smoked ham.

Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 1.5 to 2 hours, or until the beans are tender.

Season with salt and pepper to taste before serving, garnished with fresh parsley.

Extra Tips:

For a creamier texture, you can mash a portion of the beans with a fork or an immersion blender before serving.

If you prefer a thicker soup, let it simmer a bit longer to reduce the liquid.

Feel free to experiment with additional vegetables like potatoes or spinach for added nutrition and flavor.

Leftovers can be stored in the fridge for up to three days or frozen for later enjoyment, making this soup a great option for meal prep.

Vegetarian Navy Bean Soup

Vegetarian Navy Bean Soup is a hearty and nutritious dish that combines the delicate flavor of navy beans with a variety of vegetables and herbs. This comforting soup isn't only easy to prepare but also packed with protein and fiber, making it an ideal meal for vegetarians and anyone looking to enjoy a wholesome, plant-based dish.

Perfect for a chilly day, this soup can be made in under an hour and is sure to please the whole family with its rich flavors and satisfying texture.

Ingredients:

  • 1 cup dried navy beans (or 2 cans of cooked navy beans, drained and rinsed)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cups kale or spinach, chopped (optional)
  • Fresh parsley, chopped (for garnish)
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Instructions:

If using dried navy beans, soak them overnight in water, then drain.

In a large pot, heat olive oil over medium heat and add the chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.

Add the minced garlic and cook for an additional minute until fragrant.

Stir in the soaked navy beans (or cooked beans), vegetable broth, thyme, rosemary, bay leaf, salt, and pepper.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the beans are tender.

If using kale or spinach, stir it in during the last 5 minutes of cooking.

Remove the bay leaf and serve hot, garnished with fresh parsley.

Extra Tips:

For added depth of flavor, consider sautéing a few diced potatoes along with the other vegetables.

You can also blend a portion of the soup for a creamier texture if desired.

Adjust the seasoning to your taste, and feel free to add other vegetables like bell peppers or zucchini based on what you have on hand.

This soup is even better the next day, so consider making a double batch for leftovers!

Spicy Navy Bean Soup With Chorizo

chorizo infused navy bean soup

Spicy Navy Bean Soup with Chorizo is a hearty and flavorful dish that combines the creamy texture of navy beans with the smoky, spicy notes of chorizo sausage. This comforting soup is perfect for chilly days and can be made in under an hour, making it an excellent choice for a quick weeknight dinner.

With a blend of aromatic vegetables and spices, this recipe will warm your soul and tantalize your taste buds.

Ingredients:

  • 1 cup dried navy beans (or 2 cans, drained and rinsed)
  • 8 oz chorizo sausage, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • Olive oil
  • Fresh cilantro or parsley for garnish

To prepare the soup, start by soaking the dried navy beans in water overnight, or use canned beans for a quicker option.

In a large pot, heat a drizzle of olive oil over medium heat. Add the diced chorizo and cook until browned, about 5 minutes. Remove the chorizo and set aside, leaving the rendered fat in the pot.

Sauté the onion, garlic, carrot, and celery in the same pot until softened, about 4-5 minutes. Stir in the cumin, smoked paprika, and cayenne pepper, cooking for another minute until fragrant.

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Add the soaked beans (or canned beans), chicken broth, and diced tomatoes to the pot. Bring to a boil, then reduce the heat and let it simmer for 30-40 minutes (if using dried beans), or 15-20 minutes if using canned beans.

Return the chorizo to the pot, season with salt and pepper, and let it heat through before serving.

When making Spicy Navy Bean Soup with Chorizo, feel free to customize the spice level according to your preference by adjusting the amount of cayenne pepper.

You can also add additional vegetables like bell peppers or spinach for extra nutrition. For a creamier texture, you can blend a portion of the soup before serving.

Don't forget to garnish with fresh cilantro or parsley for an added burst of flavor!

Creamy Navy Bean and Spinach Soup

Creamy Navy Bean and Spinach Soup is a delightful and nutritious dish that combines the heartiness of navy beans with the freshness of spinach. This comforting soup is perfect for a chilly evening and is easy to make, requiring just a few simple ingredients. The creaminess of the soup, along with the tender beans and vibrant spinach, creates a satisfying meal that can be enjoyed on its own or paired with crusty bread.

Ingredients:

  • 1 cup dried navy beans, soaked overnight
  • 4 cups vegetable broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 cups fresh spinach, chopped
  • 1 cup heavy cream or coconut milk
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Olive oil for sautéing

Instructions:

In a large pot, heat a splash of olive oil over medium heat and sauté the diced onion, garlic, carrots, and celery until the vegetables are soft, about 5-7 minutes.

Drain the soaked navy beans and add them to the pot along with the vegetable broth and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about 1 hour, or until the beans are tender.

Once the beans are cooked, use an immersion blender to puree the soup until smooth, then stir in the heavy cream or coconut milk and chopped spinach. Allow the soup to heat through, season with salt and pepper, and serve warm.

Extra Tips:

For added flavor, consider incorporating some smoked paprika or a bay leaf while the soup simmers.

If you prefer a thicker soup, blend in more beans or reduce the amount of broth. You can also add other vegetables like potatoes or zucchini for a heartier version.

Leftovers can be stored in the refrigerator for up to three days, and the flavors often improve after a day, making it a great meal prep option.


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