If you’re looking for a healthy and delicious soup that is perfect for weight loss, look no further. This creamy bean soup is very easy to takes minor preparations and is also satisfying, rich, and very filling. A perfect soup for health and weight loss

Growing up my mother would always make bean soup, especially during the month of Ramadan, the ninth month in which Muslims fast, by abstaining from food from sunrise to sunset. This dish was very popular amongst our family. However, the original recipe calls for canned tomato paste, but since I try my best to follow the guidelines of the “blood type diet”. I do not regularly consume tomatoes. You are more than welcome to add tomatoes or tomato paste and customize this dish however you’d like, but this recipe calls for no tomatoes and no cream or dairy (with the exception of ghee). You can also make the dish completely vegan by substituting the gee with avocado or olive oil or vegan butter. As I mentioned before, this is a very filling soup and it is perfect for weight loss and is high in protein and B Vitamins. So, pull out your pot and cutting boards and make this healthy and delicious soup, you won’t regret it!

Tools Needed

Stick pot or Caldero
Chopping Knife
Cutting board
Large Mixing spoon
High speed blender

Ingredients for Navy Bean Soup

White beans– I LOVE using navy beans as they are delicious and hearty but you can use any white bean.
Ghee– I absolutely love the taste and aroma of Ghee, it adds a rich and unique flavor to this soup and it’s pretty healthy and nutritious. You may also substitute with vegan butter an oil of your choice in order to make this dish vegan.
Celery– organic celery works best
Carrots– carrots add a bit of sweetness and color to this hearty dish.
Red Bell Pepper– As I mentioned before, I do not use tomatoes in my soup, so red bell pepper is the perfect substitute, it also helps to add a bit of sweetness to the soup as well. If.You prefer to use any other color bell pepper or tomatoes. That is absolutely fine too.
Fresh Onion– a yellow onion works best for its mildly sweet flavor but if you want a pronounced onion flavor you can also us white.
Fresh garlic– Need I say more? Garlic adds such a rich and unique flavor to compliment the soup.
Kale– You can really use any leafy greens, but I prefer kale, as it’s very nutritious it’s easy to wilt to the perfect texture, and it’s very convenient. But you can substitute any leafy greens such as Swiss chard, spinach, or in the other greens you prefer.
Fresh Rosemary– Adds a beautiful aroma in flavor to the soup.
Fresh Thyme– Compliments the fresh rosemary.
Bay leaves– Adds a unique flavor to the soup.
Chicken bouillon– I prefer regular but you can also substitute with vegan bullion.
Adobo– For flavor
Old Bay Seasoning– for more flavor
Salt– to taste
Pepper– to taste
Brown sugar or sweetener– Optional; but I feel balances out the d flavors nicely

How To Make Navy Bean Soup

Soak– Clean and soak beans in a large bowl for 8 hours or over night.
Sauté– In a large pot, heat the ghee over medium heat. Add the diced onions and sauté until softened. Add the minced garlic and sauté until fragrant, about 1 minute.
Stir– Stir in the diced red bell pepper and herbs (rosemary and thyme) and sauté until fragrant.
Place– Place the chopped celery, carrots, and cleaned and soaked navy beans to the pot. Season with half of the granulated garlic powder, granulated onion powder, chicken bouillon, Adobo, Old Bay, bay leaves, salt, and pepper.
Simmer– Pour enough water to cover the contents of the pot and bring to a boil. Reduce heat to low, cover, and simmer for about 1 ½ – 2 hours, or until the navy beans are tender.
Blend– Remove about 1/3 of the soup and blend until smooth. Return the blended soup to the pot and stir to combine.
Add– Add the chopped kale to the pot and cook for an additional 5-10 minutes, or until the kale is wilted.
Adjust– Taste and adjust seasoning with salt and pepper to taste.
Serve– Serve hot and enjoy this hearty and creamy navy bean soup!

Storing Your Navy Bean Soup

Store in an airtight container for up to 3-4 days or freeze up to 4 months or longer.

Tips

Experiment with different veggiesBe sure to watch your pot and do not let burn on the bottomSeason your pot twice; while sautéing and adding water.
Make sure you thoroughly blend some of the soup for a nice creamy soup.

Serving Suggestions

Serve with steamed rice or fish
Enjoy with a piece of buttered bread
Enjoy all by itself!

Hearty & Cream Navy Bean Soup

This delicious and hearty soup is creamy without any cream added.

Prep Time 8 30

Cook Time 1 30

Total Time 10

Servings 10

Equipment

Stock Pot or Caldero
Large Mixing Spoon
Large Bowl for soaking beans
Chopping Knife
Cutting Board
Blender

Ingredients

3 cups Dried Navy Beans
-2-3 T Ghee
4 stalks celery chopped
4 carrots chopped
1 red bell pepper diced
1 large yellow onion diced
1 head of fresh garlic finely minced
1 big bunch of kale chopped
1 ½ T Granulated Garlic powder
1 ½ T Granulated Onion Powder
1 ½ T Chicken Bouillon
½-1 T Adobo
½ Old Bay
1-2 Springs of Fresh Rosemary
1 small bunch of Fresh Thyme
1 large OR 3 Small Bay leaves
Salt to taste
Pepper to taste
3 T of Brown sugar or Sweetener Optional
About 2-3 Quarts or Enough water to cover the contents of the pot

Instructions

In a large pot, heat the ghee over medium heat. Add the diced onions and sauté until softened.
Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the diced red bell pepper and herbs (rosemary and thyme) and sauté until fragrant.
Add the chopped celery, carrots, and cleaned and soaked navy beans to the pot. Season with half of the granulated garlic powder, granulated onion powder, chicken bouillon, Adobo, Old Bay, bay leaves, salt, and pepper.
Pour enough water to cover the contents of the pot, add the remainder of seasonings (be sure to adjust for taste if needed) and bring to a boil. Reduce heat to low, cover, and simmer for about 1 ½ - 2 hours, or until the navy beans are tender.
Remove about 1/3 of the soup and blend until smooth. Return the blended soup to the pot and stir to combine.
Add the chopped kale to the pot and cook for an additional 5 minutes, or until the kale is wilted (you can turn off the heat right before adding heat as well).
Adjust seasoning with salt and pepper, and sweetener (if using) to taste.
Serve hot and enjoy this hearty and creamy navy bean soup!

That’s it! Your bean soup is ready to eat! Let me know how this recipe worked for you and any adjustments you’ve made below!

Notes:

Be sure to remove any beans that appear to be bad after soaking.

Step by step with pictures

Step 1&2

Clean and soak beans in a large bowl for 8 hours or over night and prep and cut veggies. In a large pot, heat the ghee over medium heat. Add the diced onions and sauté until softened. Add the minced garlic and sauté until fragrant, about 1 minute.

Step 3 & 4

Stir in the diced red bell pepper and herbs (rosemary and thyme) and sauté until fragrant. Place the chopped celery, carrots, and cleaned and soaked navy beans to the pot. Season with half of the granulated garlic powder, granulated onion powder, chicken bouillon, Adobo, Old Bay, bay leaves, salt, and pepper.

Step 5 & 6

Pour enough water to cover the contents of the pot and bring to a boil. Reduce heat to low, cover, and simmer for about 1 ½ – 2 hours, or until the navy beans are tender.

Remove about 1/3 of the soup and blend until smooth. Return the blended soup to the pot and stir to combine.

Step 7

Add the chopped kale to the pot and cook for an additional 5-10 minutes, or until the kale is wilted.

Taste and adjust seasoning with salt and pepper to taste.

Step 8

Serve hot and enjoy this hearty and creamy navy bean soup!

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Sharlana Chenelle