Description
This delicious navy bean soup is a cozy plant-based recipe that comes together easily. The creamy navy beans combined with tender vegetables create a hearty, flavorful meal that’s perfect for any time of year!
Ingredients
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- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 tablespoon tomato paste
- 5 cups vegetable broth
- 2 cans (15 ounces each) navy beans, drained and rinsed
- 1 russet potato, peeled and diced
- 1 bay leaf
- 1 tablespoon lemon juice
- Salt & pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Add the minced garlic, dried thyme, dried oregano, smoked paprika, and tomato paste. Cook for another 1-2 minutes until the spices are fragrant.
- Add the vegetable broth, navy beans, potato, and bay leaf. Stir to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
- Remove the bay leaf. Transfer 2 cups of soup to a blender. Allow steam to escape through the vent lid of the blender and cover with a kitchen towel. Blend until smooth and then return the blended soup to the pot.
- Season the soup with salt, black pepper, and lemon juice if desired. Adjust seasoning to taste and enjoy.