Vegetarian Navy Bean Soup Recipe by Tish Dalley

“Definitely not just another navy bean soup recipe. This soup pot is packed with protein, extra herbs, spices, and veggies for the rustic flavor… and no animal product. Served with bread or a side, it satisfies the most famished appetite, in an easy elegantcooking way!” brags mother-of-four Tish Dalley.

“First, a bit of history: Did you know that Navy Bean Soup is a staple dish in Naval history? Although labeled Vegetarian Navy Bean Soup, this recipe is still a Navy Bean Soup at heart. And did you know that Navy Bean Soup has been a staple in the Senate cafeteria since the early twentieth century? Because of this, the White Bean Soup Recipe earned the additional name of Senate Bean Soup.”

To make the cooking easy, assemble the ingredients and measure by sight.

Dried navy beans (1 lb.)

– A great source of fiber.

Butter and/or Olive oil – To saute the vegetables. Easy does it.

Onion and garlic (fresh) – Adds so much necessary

flavor. Go for it!

Carrots (sliced) – To bring in color and sweetness. You decide how many.

Potatoes or chayote (medium-cubed) - To improve texture, creates a heartier, thicker broth, and adds mild flavor, with potatoes providing starch and chayote offering a lowercalorie, slightly sweet, potato- like texture. They also help absorb excess salt and can act as a thickener.

Celery – To create deep herby flavor. Yum.

Red and green bell peppers – For additional color and tangy essence. Use at will.

Thyme – To provide a bold fresh herby essence.

Cumin – To add a little smoky spice.

Crushed red pepper flakes– Add a little or a lot.

Bay leaves (2) – To bring in a deep herbal note. Throw in an extra one, if you are feeling brave.

Vegetable broth – I make my own vegetable broth but store-bought vegetable broth or broth for vegans is good. If not a vegetarian, you can use low-sodium chicken broth.

Italian parsley or cilantro (diced) – Your choice - Added at the end for freshness.

Salt and black pepper – Always.

The night before, clean (sort) and wash the dried beans, then place the dried beans in a large bowl and cover with three inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain and rinse again when ready to use. I save the soak water and water plants with it.

Place a large 6-quart pot over medium heat. Add the butter and/or oil, onions, carrots, celery, bell peppers, and garlic. Sauté for 3-5 minutes to soften.

Then add in the dried beans, cubed potatoes or chayote, thyme, ground cumin, crushed red pepper flakes, bay leaves, and vegetable broth. Stir in 1 teaspoon salt and 1/2 teaspoon ground black pepper.

Bring the soup to a boil on medium-high heat. Lower the heat and simmer for 60-90 minutes, covered with a wooden skewer or a wooden spoon across the pot (and under the lid) to prevent it boiling over, until the beans are very soft. Uncover and stir occasionally, then place the lid back on top.

Once the beans are soft and silky, remove the bay leaves. Taste, then salt and pepper to taste. Stir in the parsley or cilantro and serve!

Navy Bean Soup is a classic dish. But it has evolved over time with added ingredients for the best possible flavor. So, add extra veggies! Try adding cabbage, zucchini, or even broccoli! Whatever you have on hand, whatever your family likes would be easy! Note: Soup made with added zucchini or any squash does not keep well; the zucchini turns to mush in the fridge.

This Vegetarian Navy Bean Soup goes great with other favorites: garlic bread, focaccia bread, broccoli salad, fluffy Southern biscuits, or, of course, a grilled cheese sandwich!

Still bragging, Tish Dalley adds, “Congratulations to anyone who makes this. You are participating in a longstanding tradition of keeping the Navy Bean Soup as an American staple in homes!”