Hearty Navy Bean Soup

Instructions

1. 1

   Rinse the navy beans under cold water and pick out any debris or damaged beans. Place them in a large bowl, cover with water by 2 inches, and soak overnight. Drain and rinse before using.

2. 2

   Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and carrots. Cook for 5-7 minutes until the vegetables begin to soften. Add minced garlic and cook for another minute until fragrant.
3. 3

   Add the soaked and drained navy beans to the pot along with vegetable broth, bay leaves, thyme, and smoked paprika. Bring the mixture to a boil over high heat.

4. 4

   Reduce heat to low and let the soup simmer partially covered for 1 hour 30 minutes to 1 hour 45 minutes, or until the beans are tender and creamy. Stir occasionally and add more broth if needed.

5. 5

   Remove bay leaves and season with salt and black pepper to taste. For a thicker soup, mash some of the beans against the side of the pot with a wooden spoon. Stir in fresh parsley before serving.