For Thanksgiving Weekend: Navy Bean Soup

We don't mean for you to serve navy bean soup on Thanksgiving (Although you can if you want to!). It's for the days after.

| October/November 1998

Variety is the spice of life, but in the days after Thanksgiving we often find ourselves having to eat turkey, turkey, and more turkey. For a change of pace, try this simple, economical navy bean soup recipe. Anyone can make it. In fact, make a lot and store some — it freezes well. (Just be sure you mark a date on the container.)

3 cups uncooked navy beans
1 tablespoon olive oil
1 large onion
3 large cloves garlic, minced
3 medium carrots, thinly sliced*
2 stalks celery, thinly sliced*
1 teaspoon dried thyme
1 tablespoon white wine or cider vinegar
1 tablespoon brown sugar
1/3 cup tomato paste
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
freshly ground pepper

Place the beans in a large soup pot and add 2 cups water until the beans are covered with an inch or so extra. Bring the beans to a boil, cover, and turn off the heat. Let sit for at least one hour but not longer than four hours. Drain the water and add 6 cups of water. Cover and simmer the beans for an hour or so until tender. Pour the beans and liquid into a large bowl.

Heat the oil in the soup pot on medium heat and saute the onions until soft, then add the garlic. Saute for a minute or so, and then put the beans and liquid back into the pot. Add the rest of the ingredients, cover, and reduce to a simmer. Simmer the soup for about 30 minutes until the vegetables are tender, stirring occasionally and adding more water as needed.

*If you want a slightly different look, slice the carrots and celery on the diagonal.

See Back to Basics: Cooking for Thanksgiving Weekend for more recipes.
11/23/2015 7:31:14 AM

looks like an item was left off the list, I see a sausage diced up in the photo, and no carrots.

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