Eat healthier and save a little money by adding beans to your meals. This soup recipe blends creamy, home-cooked navy beans with healthy veggies like carrots, onions and leeks for a warm, tasty appetizer.
Ingredients
Servings: 6
Directions
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1Prepare beans
Place beans in deep pot and cover with cold water to 1 inch above beans. Bring water to boil and simmer, uncovered, 1 minute. Remove from heat, cover and let beans sit 1 hour. Drain.
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2Cook beans until soft
In same pot, cover beans with cold water to 2 inches above beans. Over medium-high heat, bring to boil. Cover pot partway so it does not boil over; simmer beans until soft and creamy, 45-60 minutes. Set beans aside in cooking liquid until ready to use.
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3Chop
In food processor, pulse leek, onion, carrot, celery and parsley until finely chopped and moist.
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4Cook vegetables
In medium Dutch oven or small soup pot, heat oil over medium-high heat. Add chopped vegetables and cook, stirring, 5 minutes, or until soft. Cover tightly, reduce heat and cook 10 minutes. Increase heat and cook until golden, 8 minutes, stirring occasionally.
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5Simmer
Add broth, 2 cups water and rosemary. Simmer, covered, until vegetables are soft, 20 minutes. Remove from heat and use immersion blender to whirl soup until partly pureed with some vegetables bits remaining.
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6Add beans
Add 2 cups drained, cooked beans to soup. Return pot to heat and cook until beans are heated through. Season soup, to taste, with salt and pepper. Divide soup among six deep soup bowls.
Nutrition Facts
- Name Value
- Calories 159
- Total Fat 3g
- Saturated Fat 0.4g
- Cholesterol 0mg
- Sodium 354mg
- Total Carbohydrate 27.4g
- Dietary Fiber 9.7g
- Total Sugars 3.1g
- Protein 9.1g
- Vitamin D 0mcg
- Calcium 81mg
- Iron 3mg
- Potassium 534mg
