Navy Bean and Tomato Soup

Navy beans got their name because they were a staple food of the United States Navy during the 19th century.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

Print Recipe

Medium

Navy Bean and Tomato Soup

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

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 5 min Total Time 1 hr

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup Navy Beans
• 2 canned Tomatoes
• 1 medium Onion
• 1 medium Carrot
• 1 stalk Celery
• 2 clove Garlic
• 4 cup Vegetable Stock
• 1 piece Bay Leaf
• 1 teaspoon Thyme
• 1 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Fresh Parsley

Instructions

1. Rinse and soak the navy beans overnight.
2. In a large pot, heat olive oil over medium heat.
3. Add chopped onion, carrot, celery, and garlic. Cook until softened.
4. Drain and rinse the soaked beans, then add them to the pot.
5. Add canned tomatoes, vegetable stock, bay leaf, thyme, salt, and black pepper.
6. Bring to a boil, then reduce heat and simmer for 30 minutes or until beans are tender.
7. Remove bay leaf and adjust seasoning if needed.
8. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 42g15%

Sugars 6g

Protein 12g24%

---

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