Prep Time:
20 mins
Cook Time:
1 hr 45 mins
Additional Time:
8 hrs
Total Time:
10 hrs 5 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.
Nutrition Facts (per serving)
| 217 | Calories |
| 1g | Fat |
| 39g | Carbs |
| 14g | Protein |
