Navy Bean Soup

Navy Bean Soup


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 4   Average: 5/5]


We’re having quite a storm here in the northeast and what could be more comforting than a hearty soup that can be made with ingredients you already have in the pantry. Add a loaf of crusty bread and a green salad and you’ll have a complete meal.

  • 1 Large Onion (Chopped)
  • 3 Garlic Cloves (Minced)
  • 2 Carrots (Sliced)
  • 2 Celery Ribs (Sliced)
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Dried Parsley
  • 1 Teaspoon Freshly Ground Pepper
  • 1 Teaspoon Kosher Salt
  • 4 Cups Vegetable Or Chicken Broth
  • 1 Cup Water
  • 2 Tablespoons Tomato Paste
  • 5 Cups Cooked Navy Beans (Drained & Rinsed)
  1. In large-size pot add olive oil. Turn heat to a medium-high. Add onions, garlic, carrots, and celery. Sauté 5 minutes. Stir often. Add parsley, pepper, kosher salt, broth, water, tomato paste, and beans. Bring to boil. Reduce heat to medium-low. Simmer 20 minutes. Stir occasionally. Add more water if you need to thin soup out a bit.
  2. Remove from heat and serve warm.
  3. Serves 4
  4. Prep Time: 20 Minutes Cook Time: 30 Minutes Total Time: 50 Minutes
  5. "Work With What You Got!"
  6. ©Tiny New York Kitchen © 2018 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

Explore Similar Recipes

Oct 29, 2012 005
Mushroom Soup With Sherry

Mushroom Soup With Sherry

French Onion Soup

French Onion Soup

Asparagus in Vinaigrette