Ingredients:

  • 1 pound dried navy beans
  • 6 cups vegetable broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 celery stalk, diced
  • 1 medium potato, peeled and diced (optional)
  • 1 teaspoon dried thyme
  • 2 dried bay leaves
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon olive oil
  • Salt, to taste
  • 1 tablespoon apple cider vinegar

Instructions:

  1. Prepare the Beans: Place the dried beans in a large bowl, cover with water, and allow to soak for at least 6-8 hours or overnight. Drain and rinse before using.
  2. Sauté Vegetables: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.
  3. Add Beans and Broth: Stir in the drained beans, broth, diced potato (if using), thyme, bay leaves, black pepper, and cayenne pepper. Bring the mixture to a boil.
  4. Simmer the Soup: Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 1 hour or until the beans are tender, stirring occasionally.
  5. Seasoning: After the beans are cooked, remove the bay leaves. Season the soup with salt to taste and stir in the apple cider vinegar for added brightness.
  6. Blend (Optional): For a creamier texture, use an immersion blender to blend a portion of the soup (or transfer to a regular blender in batches) and blend until desired consistency is achieved.
  7. Serve: Ladle the bean soup into bowls and enjoy it hot.