Hearty Bean Soup

Classic bean soup recipe. Can be made Italian by adding 3 tablespoons pesto and 1 cup cooked pasta to the finished soup. Can be made Mexican by using black beans, adding 1/2 teaspoon red pepper flakes and 2 teaspoons cumin when tomato paste is added. Can be made chunky by adding diced carrot, potato and shredded cabbage to the veggie list.

Hearty Bean Soup 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? teaspoons sea salt

• teaspoon ground black pepper

• cup chopped fresh parsley

How to Make Hearty Bean Soup

1. Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.

2. Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.

3. Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.

4. Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.

Hearty Bean Soup Nutritions

• Calories: 216.6 calories

• Carbohydrate: 39 g

• Cholesterol: 3 mg

• Fat: 1.2 g

• Fiber: 14.5 g

• Protein: 13.8 g

• SaturatedFat: 0.4 g

• ServingSize:

• Sodium: 476.7 mg

• Sugar: 3.2 g

• TransFat:

• UnsaturatedFat:

Hearty Bean Soup Reviews

• I added a carrot to this hearty soup. It is a great comfort food

• I followed the recipe as directed and it turned out wonderful. I like my beans a little softer so I mashed them just before serving the soup. This goes great with some crusty bread.

• I made this a couple of days ago. It was very nice. I left it in the fridge overnight and took some to work. Wow, nice recipe I like it after it has had a chance to merge all the flavors. I used navy beans.

• I Mde this soup. We liked it the way the recipe stated.

• First off, I have to tell you that I am no cook. Im just horrible at it. So when I say I can make it you know it is easy to make. Overall, I liked it and plan to make it again. However, one suggestion, go light on the tomatoes because they will take over the taste buds.