Imagine a warm, soul-satisfying bowl of soup that tells a story of maritime tradition and home-cooked comfort! The US Navy Bean Soup isn't just a recipe; it's a delicious piece of culinary history that has warmed the hearts (and stomachs) of sailors and civilians alike. Packed with protein-rich navy beans and a medley of vegetables, this soup is more than just a meal - it's a journey through American culinary heritage that will transport you from your kitchen to the galley of a naval ship with every spoonful!
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 cup dried navy beans, soaked overnight
- 4 cups vegetable broth
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Begin by preparing the dried navy beans. Rinse them under cold water and then soak them in a large bowl of water overnight. This will help soften the beans and reduce cooking time.
- Once the beans have soaked, drain and rinse them again. Set them aside for later use.
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Allow the oil to heat until it shimmers but does not smoke.
- Add the chopped onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Next, add the chopped carrots and celery to the pot. Continue to sauté the mixture for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the soaked navy beans, followed by the 4 cups of vegetable broth. Make sure to scrape the bottom of the pot to release any browned bits for added flavor.
- Add the bay leaf to the pot and season the mixture with salt and pepper to taste. Remember that you can adjust the seasoning later, so start with a small amount.
- Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and cover the pot with a lid. Allow the soup to simmer for about 1 hour, or until the beans are tender and the flavors have melded together.
- After 1 hour, check the beans for doneness. If they are tender, remove the bay leaf from the soup. If they need more time, continue to simmer, checking every 10 minutes.
- Once the beans are fully cooked, taste the soup and adjust the seasoning with additional salt and pepper if needed. If you prefer a creamier texture, you can use an immersion blender to partially blend the soup, or mash some of the beans against the side of the pot with a spoon.
- Serve the US Navy Bean Soup hot, garnished with fresh herbs if desired. Enjoy with crusty bread or crackers for a hearty meal.
Tips
- Soaking is Crucial: Always soak your dried navy beans overnight to ensure even cooking and optimal texture. This step helps reduce cooking time and makes the beans more digestible.
- Don't Rush the Sauté: Take your time caramelizing the onions, carrots, and celery. This builds a rich flavor foundation for your soup.
- Broth Matters: Use a high-quality vegetable broth for the best flavor. If you prefer, you can substitute with chicken or ham broth for added depth.
- Seasoning Secrets: Start with a conservative amount of salt and pepper, and adjust to taste towards the end of cooking. The broth and vegetables will develop more flavor as they simmer.
- Texture Tip: For a creamier soup, use an immersion blender to partially blend some of the beans, creating a luxurious, thick consistency.
- Make Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make a big batch and enjoy leftovers!
- Garnish Generously: Fresh herbs like parsley or thyme can add a bright finish to this hearty soup.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 32g
Protein: 10g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
