Navy Bean Soup Recipe

Navy Bean Soup Recipe - Kosher

Servings: 6

Yield: Approximately 2 quarts

Prep Time: 15 minutes (plus optional overnight soaking)

Cook Time: 1 hour 15 minutes

Difficulty: Easy

Primary Cooking Vessel: 5–6 quart soup pot or Dutch oven

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Ingredients

Base Ingredients

1 pound dried navy beans, sorted and rinsed

2 tablespoons olive oil

1 large onion, diced

2 medium carrots, peeled and diced

2 celery stalks, diced

3 garlic cloves, minced

1 bay leaf

1 teaspoon dried thyme

1 teaspoon ground paprika (non-smoked or smoked; ensure kosher certification)

8 cups vegetable broth or kosher chicken broth

1 teaspoon kosher salt, or to taste

½ teaspoon ground black pepper, or to taste

Optional Add-Ins (all must be kosher-certified)

1–2 smoked turkey legs (meat option)

1 cup diced potatoes

½ teaspoon red pepper flakes for heat

¼ cup chopped fresh parsley, for garnish

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Instructions

1. Soak the Beans (Optional but Recommended):

Place the navy beans in a large bowl and cover with cold water by at least 2 inches. Soak overnight, then drain and rinse.

If skipping this step, extend cooking time by approximately 20–30 minutes.

2. Sauté the Aromatics:

Heat olive oil in your soup pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened. Add garlic and cook an additional 30 seconds.

3. Season the Base:

Add bay leaf, thyme, and paprika. Stir to coat the vegetables and release aromatics.

4. Add Beans and Broth:

Add the soaked (or unsoaked) beans and pour in the broth. If using smoked turkey legs, add them now.

5. Simmer:

Bring to a boil, reduce heat, cover partially, and simmer for 60–75 minutes, or until beans are tender and soup has thickened.

6. Adjust Consistency:

If a smoother texture is desired, remove 1–2 cups of soup, blend, and return to the pot. Remove bay leaf and turkey bones (if applicable).

7. Season:

Add salt and pepper to taste.

8. Finish & Serve:

Ladle into bowls and garnish with parsley.

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Nutritional Information (Approx. per 1 cup serving, without meat)

Calories: 210

Protein: 13 g

Fat: 6 g

Carbohydrates: 30 g

Fiber: 11 g

Sodium: varies based on broth used

(Values are estimates.)

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Dietary Adaptations

Gluten-Free:

Naturally gluten-free; ensure broth and spices have certified gluten-free labels.

Vegan:

Use vegetable broth.

Omit any meat add-ins.

Lower-Sodium:

Use low-sodium broth and reduce added salt.

Rinse canned or packaged beans thoroughly if substituting.

High-Protein Variation:

Add kosher-certified turkey or chicken thighs.

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Tips & Troubleshooting

Beans not softening:

Hard water or acidic ingredients can inhibit softening. Ensure no acidic ingredients (like tomatoes) are added before beans are cooked. Add ¼ teaspoon baking soda to the cooking liquid to accelerate softening if needed.

Soup too thin:

Simmer uncovered for 10–15 minutes, or mash a portion of beans with the back of a spoon.

Soup too thick:

Add additional broth or hot water until desired consistency is reached.

Flavor seems flat:

Add a splash of lemon juice or a pinch of additional salt to brighten flavors.

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Serving Suggestions

Serve with crusty kosher bread or challah.

Pair with a simple Israeli salad or green salad.

Top with additional fresh herbs or a drizzle of olive oil.

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