Savor the Ultimate Bean Soup Delight

Ingredients

• 1 package of dried navy beans (16 ounces)
• 6 cups of chicken broth with reduced sodium
• 4 cups of pure water
• Finely chopped onion
• Chopped celery stalks
• Minced garlic cloves
• 1 bay leaf
• Tomato paste (3 tablespoons)
• Sea salt (1 ½ teaspoons)
• Ground black pepper (½ teaspoon)
• Chopped fresh parsley (¼ cup)

Step 1

Soak navy beans in a large container filled with water, making sure they are covered by several inches. Let them soak for 8 hours or overnight for best results.

Step 2

In a large pot, combine the soaked beans with chicken broth, water, onion, celery, garlic, and a bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer, partially covered, until the beans are nearly tender, which should take about 1 hour.

Step 3

Add tomato paste and sea salt to the bean mixture, then continue to simmer the soup for another 45 minutes. Don't forget to remove and discard the bay leaf for a smoother texture.

Step 4

Transfer about half of the soup to a large bowl. Use a blender to puree the soup in batches, filling the blender no more than half full. Make sure to pulse a few times before blending until smooth. Combine the pureed soup with the unblended portion in the pot, then stir in parsley and season with salt and pepper to your liking.