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Navy Bean and Tomato Soup

Navy Bean and Tomato Soup recipe

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.

Cooking Method ,
Cuisine
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 40 min Rest Time: 5 min Total Time: 1 hr
Servings 4
Calories 1000
Best Season Fall
Ingredients
  • 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.