Navy Bean and Onion Soup

Warm up with a hearty bowl of Navy Bean and Onion Soup, a comforting blend of earthy flavors and velvety texture that's perfect for any season. This recipe combines slow-caramelized yellow onions, creamy navy beans, and fragrant herbs like thyme and bay leaf to create a deeply satisfying and nutrient-rich dish. With just a handful of pantry staples and a little patience, this soup delivers layers of flavor, thanks to the richness of olive oil and butter and the subtle sweetness of onions cooked to golden perfection. Partially blending the soup ensures a delightful balance of creamy and chunky textures, making it both rustic and refined. Perfect for a cozy weeknight dinner or an elegant starter, this soup is even better served with a slice of crusty bread and a sprinkle of fresh parsley for a pop of color and freshness. Suitable for vegans with a simple substitution and easy to prepare with a bit of soaking and simmering, this dish is sure to become a staple in your recipe rotation.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 cup dried navy beans
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 medium yellow onions
• 3 garlic cloves
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Rinse the dried navy beans thoroughly under running water. Place them in a large bowl and cover with water. Allow them to soak overnight or for at least 8 hours.

Step 2

Drain the soaked beans and set them aside.

Step 3

Peel and thinly slice the yellow onions. Mince the garlic cloves and set them aside.

Step 4

In a large soup pot, heat the olive oil and butter over medium heat. Add the sliced onions and cook, stirring frequently, for 25-30 minutes or until they are deep golden brown and caramelized.

Step 5

Add the minced garlic to the pot and cook for 1-2 minutes, or until fragrant.

Step 6

Stir in the vegetable broth, navy beans, bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to low and simmer the soup for 60-70 minutes, or until the navy beans are tender.

Step 8

Remove the bay leaf and use an immersion blender to partially blend the soup, leaving some beans and onion pieces for texture. Alternatively, you can transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.

Step 9

Taste and adjust the seasoning with additional salt and pepper as needed.

Step 10

Serve the soup hot, garnished with fresh parsley if desired. Enjoy with crusty bread or crackers on the side!

Nutrition Facts

Serving size	2008.7 grams (2008.7g)

Amount per serving	% Daily Value*
Calories	1820

Total Fat 66.70g	86%
Saturated Fat 20.30g	102%
Polyunsaturated Fat 7.70g
Cholesterol 66mg	22%
Sodium 5888mg	256%
Total Carbohydrate 244.50g	89%
Dietary Fiber 54.30g	194%
Total Sugars 39.40g
Protein 74.30g	149%

Vitamin D 5IU	23%
Calcium 598mg	46%
Iron 19mg	104%
Potassium 5899mg	126%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 15.8%

Carbs: 52.1%