This scrumptious navy bean soup is packed with veggies and smoky flavor! Easy, delicious, and hearty enough to make a meal of!
Coat the bottom of a large pot with the oil and place it over medium heat.
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.
Stir in the garlic, paprika, and cumin. Sauté everything for about 1 minute, stirring constantly, until the mixture becomes very fragrant.
Stir in the broth, beans, and potato. Raise the heat and bring the liquid to a boil.
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.
Remove the pot from heat and stir in the vinegar. Season the soup with salt and pepper to taste.
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.