This is a hearty vegetarian & vegan bean soup, spiced with cumin and coriander. It contains sauteed carrots, onions and celery and is simmerd until the beans become buttery and delicious.
Course Main Course, Side Dish, Soup
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Servings 8
Author Leona G.
Ingredients
Navy Bean Soup
7 cupswater
2cupsnavy beanssoaked in water over night and drained
2tbsgrapeseed oilor olive oil
⅓cupcelerydiced
½cupyellow oniondiced
⅓cup carrotdiced
¼cupsweet pepperssliced
⅔cuptomatoes diced
2cloves garlicgrated
1bay leaf
2-3tspsea salt
2tspblack pepper
1tspcumin
1tspcoriander
1tspgarlic powder
½tsp smoked paprika
¼tspcrushed red pepperoptional
1 tbspWhite Vinegaror apple cider vinegar
Corn Flour "Roux"
2 tbspbutter
2tbspcorn flour
½tspsmoked paprika
Instructions
Heat 2 tbs oil in a 4-qt soup pot over medium heat. Add onions, celery, carrots and peppers and sauté for 8-10 minutes.
Then add grated garlic, tomatoes, bay leaf and all of your spices except the salt. Sauté for 2-3 minutes. This will also toast the spices and bring their flavors out.
Add in the navy beans and water, stir to combine. Bring to a boil and then simmer on low heat, covered for 40 minutes.
Remove lid and add salt to taste. Stir to combine.
In a small pan over medium heat, combine butter, corn flour and smoked paprikafor about 2-3 minutes until well blended. Pour directly into the soup to combine and simmer the soup for another 10 minutes before serving. This will thicken the soup and give it a delicious flavor.
Turn the heat off, then add in the vinegar in and stir.
The beans should be fork tender at this point. Serve and top with fresh cilantro and scallion (optional.)
Notes
This soup is delicious as is or can be served as a side, over white rice and your choice of protein. (my favorite is chicken)
If you don't have any corn flour, you can use AP flour for the roux.
Canned whole tomatoes work well if you don't have any fresh tomatoes.
This soup can be stored in the fridge for 3-4 days; Just add a little water to reheat.
If you don't have any carrots, parsnips are yummy too!
Regular paprika can be used in place of smoked paprika.
Great northern beans can also be used instead of navy.