Hearty Bean Soup
Ingredients10 h 5 m servings 217 cals
- Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
- 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.
- Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
- 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.
Per Serving: 217 calories; 1.2 g fat; 39 g carbohydrates; 13.8 g protein; 3 mg cholesterol; 477 mg sodium. Full nutrition
ReviewsRead all reviews 3
I made this a couple of days ago. It was very nice. I left it in the fridge overnight and took some to work. Wow, nice recipe! I like it after it has had a chance to merge all the flavors. I use...