Smoky Navy Bean Soup
This scrumptious navy bean soup is packed with veggies and smoky flavor! Easy, delicious, and hearty enough to make a meal of!
Servings: 6
Calories: 299kcal
Ingredients
- 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
Instructions
- 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.
Notes
*You can simmer your soup more briefly if you prefer it brothier, or longer if you'd like it to be creamier.
Nutrition
Serving: 1.5cups (⅙ of recipe) | Calories: 299kcal | Carbohydrates: 50.7g | Protein: 13.9g | Fat: 3.5g | Saturated Fat: 0.5g | Sodium: 781mg | Potassium: 888mg | Fiber: 18g | Sugar: 5.5g | Calcium: 132mg | Iron: 4mg