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Amish Bean Soup

A comforting and hearty soup made with navy beans, fresh vegetables, and spices, perfect for cozy evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Dried navy beans Soaked overnight for better texture.
  • 1 medium Onion, finely chopped
  • 2 stalks Celery, chopped
  • 2 medium Carrots, chopped
  • 3 cloves Garlic, minced Use fresh cloves for best flavor.
  • 4 cups Vegetable broth Or chicken broth if preferred.
  • 2 leaves Bay leaves
  • 1 teaspoon Salt Adjust according to taste.
  • 1/2 teaspoon Pepper Freshly ground is best.
Optional Ingredients
  • 1 teaspoon Thyme For added flavor.
  • 1 teaspoon Paprika For a subtle kick.

Method
 

Preparation
  1. Rinse and soak beans: If using dried navy beans, rinse them under cold water and soak them overnight for a smoother texture.
  2. Sauté the veggies: In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 5-7 minutes until they soften.
  3. Add garlic: Stir in the minced garlic and sauté for an additional minute until fragrant.
Cooking
  1. Combine ingredients: Pour in your soaked beans and vegetable broth, then toss in the bay leaves, salt, and pepper. Add any optional spices if desired.
  2. Bring to a boil: Increase the heat to high, and bring the pot to a gentle boil.
  3. Simmer: Reduce the heat and let it simmer for 30 minutes, or until the beans are tender. Stir occasionally.
  4. Final touches: Remove the bay leaves before serving. Taste and adjust seasoning as needed.

Notes

Swap the beans for variations such as black or kidney beans. Add meat like a ham bone or diced bacon for extra flavor. This dish is perfect for freezing and reheating.