Navy Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 c Dry Navy Beans1 c water1 Onion, chopped2 Garlic Cloves, pressed1 Carrot, sliced3 Celery Stalks, sliced1 Potato, scrubbed and diced1 yam, peeled and diced2 bay leaves1/4 c chopped fresh parsley1/4 t dried thyume1/4 t Black Pepper1/4 t Liquid Smoke (optional)1 1/2 t salt
1. Rinse beans, soak in 4 cups of water for 6-8 hours or overnight.
2. Pour off soaking water, rinse beans and place in a pot with 6 cups of fresh water. Add onion, garlic, carrot, celery, potato, yam and bay leaves. Bring to a simmer and cook, loosely covered until beans are tender, about 90 minutes.
3. Remove bay leaves and transfer about 3 cups of soup to a blender. Add parsley, thyme, black pepper and liquid smoke, if using. Start on low speed and holding lid on tightly, blend until completely smooth, about 1 minute. Transfer to a bowl and repeat with the remaining soup. Return blended soup to pot, add salt to taste and heat until steamy. I used my immersion blender instead of transferring the soup to different bowls.
Number of Servings: 6
Recipe submitted by SparkPeople user LIV2RIDE.
2. Pour off soaking water, rinse beans and place in a pot with 6 cups of fresh water. Add onion, garlic, carrot, celery, potato, yam and bay leaves. Bring to a simmer and cook, loosely covered until beans are tender, about 90 minutes.
3. Remove bay leaves and transfer about 3 cups of soup to a blender. Add parsley, thyme, black pepper and liquid smoke, if using. Start on low speed and holding lid on tightly, blend until completely smooth, about 1 minute. Transfer to a bowl and repeat with the remaining soup. Return blended soup to pot, add salt to taste and heat until steamy. I used my immersion blender instead of transferring the soup to different bowls.
Number of Servings: 6
Recipe submitted by SparkPeople user LIV2RIDE.
Nutritional Info Amount Per Serving
- Calories: 180.7
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 30.9 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 9.9 g
- Protein: 6.9 g
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