Navy Bean Soup
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This is a hearty and comforting soup that is easy to cook in a slow cooker so it is ready when you get home. Traditional French spices give this an earthy yet elegant flavor. The cashews are a healthy substitute to ham and give the soup a rich mouth feel. While everything could be thrown into the slow cooker in the beginning, by taking the time to sauté the aromatics and bloom the spices with the blended cashews, the flavor is trapped in the fat and will help enrich and distribute the flavor as it slow cooks all day. The soup could be eaten as is, but blending 1/3 of the soup before serving will also help to improve the mouth feel and enliven the flavor. This soup is also an example of a quick broth in which the mirepoix (2 parts onion, 1 part carrot, 1 part celery), and spices are cooked with the soup to create flavorful broth.
Ingredients:
2 tablespoon olive oil
1 medium yellow onion, small dice
1 tablespoon. salt
4 cloves garlic, minced
2 carrots, bias cut
2 stalks celery, quarter rounds
1 ½ tablespoons fines herbs
1 bay leaf
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon sage
1 teaspoon smoked paprika
1 teaspoon chili powder
½ cup cashews
2 cups dry navy beans, soaked 6 hours
2 quarts of water
1)Sauté onions, garlic and bloom spices. Note: this is slightly changed from the video. Blend cashews with 1 cup from the 2 quarts of water and cook for 3 minutes in sauté pan.
Warm sauté pan on medium high heat. Once pan is warm, add oil and salt and allow to warm for 30-60 seconds. Then add onions and sauté until translucent.
Then add the garlic and spices and cook for 30 -60 seconds making sure not to burn the garlic.
Blend the cashews in 1 cup of water and then add to the sauté pan, cooking for about 3-5 minutes to allow the flavor to infuse into the fat from the cashews.
2)Add the water, beans and contents from sauté pan into the slow cooker and cook on high for 6 hours.
3)Once cooked, remove bay leaves. Then remove 1/3 of the soup and blend until smooth and add back to soup. This will enhance the flavor and mouth feel.
Top with fresh cracked pepper if desired and garnish with a parsley leaf. This soup is great served with sourdough or a slice of whole grain bread.
Tips, tricks and variations
Soup is great to make in large batches and freeze in pint size canning jars. Lighter flavored beans such as pinto and Anasazi beans can be replaced for a slightly different flavor. A gastrique can be made with white wine or sherry vinegar to enhance the complexity of this soup. Adding a fresh bouget garni, a bundle of herbs that are tied together so they can easily be removed before serving, can also really elevate this soup. A bouquet garni usually consists of fresh thyme and bay leaf and can include other fresh herbs such as parsley, basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Brown rice, wild rice or even wheat berries can be added to this soup.
Instant Pot - Navy Bean Soup - 100 year old Recipe
Using an Instant Pot, you can make traditional Navy Bean soup in a few hours instead of an entire day. By-the-way, this recipe is nearly 100 years old.
INGREDIENTS:
1 lbs Navy Bean or Great Northern Beans
Ham hocks or subsitute
2- cups of Chicken broth
4 cups of water
1 Onion – diced
1 Celery stalk - diced
1 Carrot – diced
1 Russet potato – roughly sliced into cubes
Dill Seed - teaspoon
Garlic Powder - teaspoon
Black Pepper - teaspoon
DIRECTIONS:
Dice onion, celery, and carrot. Chop potato into bite-size cubes. Measure out your spices.
Rinses your beans and put them into the Instant Pot and pour in the broth and water. Then add the beans and all the other ingredients.
Next securely place the lid on the pot.
Now set to “Manual” for 60 minutes and wait for the “ON” button to light -up.
When it's finished cooking it will “BEEP” and will begin to gradually release the pressure. This will take about 30 to 40 minutes. CAUTION: be sure to release the remaining steam before you open the lid.
There is a quick release feature, but I don't use it unless I am in a hurry.
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MUSIC
“Anchors Aweigh (1921)”
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SIMPLE Mediterranean White Bean Soup
Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein.
Here are some other videos you might like:
Vegetarian Lemon Rice Soup:
Easy Homemade Butternut Squash Soup:
Hearty Vegan Chili:
???? SOUP INGREDIENTS
1 tablespoon olive oil
1 large onion chopped
2 garlic cloves minced
1 large carrot chopped
1 celery rib chopped
6 cups vegetable broth
1 teaspoon dried thyme
½ teaspoon oregano
1 teaspoon kosher salt
½ teaspoon black pepper
3 15-ounces canned white beans drained and rinsed
2 cups baby spinach
Fresh parsley for serving
Grated parmesan cheese for serving
INSTRUCTIONS
1. In a large pot or saucepan, heat olive over medium high heat. Add onions and garlic; cook until onions are translucent, and garlic is fragrant, about 2-3 minutes, while stirring regularly. Add in the carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
2. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
3. Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
4. Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
BOWLS:
OVEN POT:
SINGLE BURNER:
SALT & PEPPER SHAKERS:
CUTTING BOARD:
⏱️ TIMESTAMPS:
0:00 Introduction
0:30 Let’s get started
0:57 Adding onions
1:09 Adding remaining aromatics
1:49 Adding beans and broth
2:11 Simmering the soup
2:43 Adding spinach
3:05 Serving the soup
3:45 Taste test
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???? THANK YOU FOR WATCHING!
#soup #souprecipe #vegan #vegansoup #veganrecipe
Easy Crockpot Navy Bean Soup (Slow Cooker) #easyrecipe #onepotmeals #simplerecipe
2 tsp olive oil
1 lb. navy beans
6 oz. cut carrots
1 medium onion chopped
4 cut celery
1 tsp black pepper
1 1/2 tsp salt
1 tsp rosemary
1/2 tsp thyme
4 cloves garlic
1/2 tsp smoked paprika
4 cups of chicken broth
4 cups of vegetable broth
1 Bay leaf
White Beans and Ham Soup // I love it! ❤️
What a delight! This WHITE BEANS and HAM SOUP is a healthy and delicious classic, it is packed with flavor and texture. I love to prepare this hearty soup during chilly or cold days because it just hits the spot. The combination of flavors from the seasoning and textures makes it a winner. I added two pieces of smoked neck bones, diced ham, carrots, celery, onions and diced tomatoes, and i seasoned it well with rubbed sage, dried thyme and dried Rosemary to make it an all time favorite. If you’re looking for a healthy soup, look no further. I hope you give this recipe a try..❤️
As an AMAZON associate I profit from qualified purchases (affiliate)
INGREDIENTS ________________
1 lb. Great Northern Beans
2 celery ribs (diced)
1 1/2 C. diced onions
3 small / medium carrots (bite size pieces)
3 large garlic cloves (finely minced )
1 Tbsp olive oil
1 Tbsp butter
2 pieces Smoked neck bones (or ham hock)
2 C. Cubed ham
1 tsp. Dried Thyme leaves
1 tsp. Crushed Rosemary
1/2 tsp rubbed Sage
1/2,tsp black pepper
2 1/2 Tbsp Chicken Bouillon (Knorr)
1 Tbsp Tomato Paste
1/2 tsp. ground Cumin
1 1/2 tsp. Ground dry mustard
1 diced tomato
2 Bay leaves
8 C. water
Chopped fresh parsley (for garnish)
● Please use CAUTION and watch out for bones when preparing this soup.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
MGT Navy Bean Soup
This recipe will get the desired thickness only in a conventional pot or pressure cooker. Crock pots will not work to thicken soup, but will still taste delicious.