This scrumptious navy bean soup is packed with veggies and smoky flavor! Easy, delicious, and hearty enough to make a meal of!
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 3 (14 ounce or 400 gram) cans navy beans, drained and lightly rinsed
- 1 medium russet potato, scrubbed and cut into ½ to ¾ inch pieces
- 2 teaspoons red wine vinegar
- Salt and pepper, to taste
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Coat the bottom of a large pot with the oil and place it over medium heat.
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When the oil is hot, add the onion, carrots, and celery. Sweat the veggies, stirring them frequently, until they begin to soften, about 5 minutes.
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Stir in the garlic, paprika, and cumin. Sauté everything for about 1 minute, stirring constantly, until the mixture becomes very fragrant.
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Stir in the broth, beans, and potato. Raise the heat and bring the liquid to a boil.
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Lower the the heat and allow the soup to simmer, uncovered, for about 30 minutes*, stirring occasionally, until the beans and potato are very soft. You can add a bit of extra broth or water if the soup becomes too thick while simmering.
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Remove the pot from heat and stir in the vinegar. Season the soup with salt and pepper to taste.
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Ladle into bowls and serve.
*You can simmer your soup more briefly if you prefer it brothier, or longer if you'd like it to be creamier.