Ingredients
- 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 ½ teaspoons sea salt
- ½ teaspoon ground black pepper
- ¼ cup chopped fresh parsley
Why This Recipe Is So Easy To Love
Cooking Tips You Should Know
- Use a heavy-bottomed pot to prevent sticking and promote even cooking.
- Taste and adjust seasoning at the end to balance flavors perfectly.
Step 1
Cover the navy beans with plenty of water in a large bowl and let them soak for at least 8 hours or overnight. Once they’re ready, drain the beans and add them to a big pot along with the chicken broth, some water, chopped onion, celery, garlic, and a bay leaf. Bring everything to a boil, then lower the heat and let it simmer gently, partially covered, until the beans are nearly tender—this usually takes about an hour.
Step 2
Stir in the tomato paste and a good pinch of sea salt. Let the soup continue to simmer for another 45 minutes or so. When the beans are soft and the flavors have melded, fish out the bay leaf and discard it.
Step 3
Now, scoop out about half of the soup into a blender—don’t fill it more than halfway—and blend it until smooth. You might need to do this in batches to avoid overfilling. Pour the pureed soup back into the pot with the rest of the soup, give it a good stir, then toss in some fresh parsley. Taste and adjust the seasoning with salt and pepper, and you’re ready to enjoy!
