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Ingredients
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1 (16 ounce) package dried navy beans
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6 cups reduced-sodium chicken broth
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4 cups water
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1 onion, finely chopped
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2 stalks celery, chopped
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4 cloves garlic, minced
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1 bay leaf
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3 tablespoons tomato paste
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1 ½ teaspoons sea salt
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½ teaspoon ground black pepper
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¼ cup chopped fresh parsley
Directions
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Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
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Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
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Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
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Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.
Nutrition Facts (per serving)
217 | Calories |
1g | Fat |
39g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 217 | |
% Daily Value * | |
Total Fat 1g | 2% |
Saturated Fat 0g | 2% |
Cholesterol 3mg | 1% |
Sodium 477mg | 21% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 15g | 52% |
Total Sugars 3g | |
Protein 14g | 28% |
Vitamin C 8mg | 9% |
Calcium 111mg | 9% |
Iron 7mg | 41% |
Potassium 652mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.