Description
A hearty, no-dairy American classic with creamy navy beans and smoky, aromatic vegetables. This slow-simmered soup delivers deep flavor and warmth, perfect for chilly days or family gatherings.
Ingredients
1 pound (2 cups) dried navy beans, rinsed and picked over
1 tablespoon olive oil
2 large carrots, peeled and diced
3 medium celery stalks, diced
1 large yellow onion, diced
4 garlic cloves, minced
1 tablespoon smoked paprika (or 2 dashes liquid smoke for alternative smokiness)
salt and pepper to taste
6 to 8 cups water or halal vegetable broth
Optional: 1 teaspoon dried thyme
Instructions
Rinse and sort beans; soak overnight in water
Heat oil in a Dutch oven, sauté carrots, celery, and onions until softened
Add garlic and smoked paprika, cook 1 minute
Add soaked beans, water/broth, and thyme (if using)
Bring to boil, reduce heat, and simmer 2.5-3 hours until beans are very soft
Stir occasionally, add more liquid if needed
Adjust seasoning before serving
Notes
For extra depth, use homemade vegetable stock
Leftovers keep up to 5 days in fridge
Add kale or diced tomatoes at the end for variation
- Prep Time: 20
- Cook Time: 180
- Category: Soups
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 180
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg