Hearty Bean Soup Recipe

Directions

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

Methods :

Step 1

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

Step 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.

Step 3

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

Step 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.