Chunky Navy Bean Soup

Navy beans got their name because they were a staple food of the United States Navy in the early 20th century.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Chunky Navy Bean Soup

Cooking Method: Boiling Cuisine: American Courses: Lunch, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 4 Calories: 1200

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Navy beans
• 4 cup Vegetable broth
• 2 medium Carrots
• 2 stalk Celery stalks
• 1 medium Onion
• 3 clove Garlic cloves
• 2 leaf Bay leaves
• 1 teaspoon Thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Olive oil
• 2 cup Water

Instructions

1. Rinse and soak the navy beans overnight.
2. Drain and rinse the beans.
3. In a large pot, heat olive oil and sauté the onion, garlic, carrots, and celery until softened.
4. Add the soaked navy beans, vegetable broth, bay leaves, thyme, salt, and black pepper to the pot.
5. Bring to a boil, then reduce heat and let simmer for 1 hour.
6. Remove the bay leaves and thyme sprigs.
7. Use an immersion blender to partially blend the soup, leaving some chunks of beans and vegetables.
8. Add water if needed to adjust the consistency.
9. Let the soup rest for 10 minutes before serving.
10. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 50g17%

Sugars 5g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.