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Creamy Navy Bean Soup

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Ingredients
  Dried navy beans 1 1⁄2 Cup (24 tbs)
  Vegetable cooking spray 1
  Onion 1 Medium, chopped
  Chopped carrots 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Water 4 Cup (64 tbs)
  Chicken flavored bouillon granules 1 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bay leaf 1
Directions

GETTING READY

1) Wash the navy beans and put them in a large Dutch oven.
2) Cover the beans with water and soak for overnight.
3) Drain the beans and keep aside.

MAKING

4) Take a large skillet and coat with the cooking spray.
5) Heat the skillet over medium heat.
6) Put onion, carrots and celery. Sauté them until they are crisp and tender.
7) Remove from the heat.
8) Mix the beans and vegetable mixture in a Dutch oven.
9) Stir in water along with other ingredients.
10) Bring them to boil and reduce the heat.
11) Simmer for 1 hour.
12) Discard the bay leaf
13) Pour half of the mixture into the container of an electric blender. Process until it becomes smooth.
14) Keep the mixture into the Dutch oven and stir well.
15) Cook over low heat till thoroughly heated.

SERVING
16) Ladle the hot soup into soup bowls and serve with crust bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Gourmet, Healthy
Preparation Time: 
480 Minutes
Cook Time: 
60 Minutes
Ready In: 
540 Minutes

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