Hearty Bean Soup

Hearty Bean Soup
  • 1 (16 ounce) package dried navy beans
  • 6 cups reduced-sodium chicken broth
  • 4 cups water
  • 1 onion, finely chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 3 tablespoons tomato paste
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup chopped fresh parsley


  1. Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
  2. Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
  3. Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
  4. Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.

03/29/2018
Hearty Bean Soup, recipe PT15M PT1H 5 455 calories

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