Creamy Navy Bean Soup

10min.chef's picture

Oct. 12, 2011


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



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.


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.


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

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 715Calories from Fat 40

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat %

Trans Fat 0 g


Sodium 115 mg4.79%

Total Carbohydrates 134 g44.7%

Dietary Fiber 46 g184%

Sugars 21 g

Protein 40 g80%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet