Description
A hearty and nutritious German bean soup made with navy beans, vegetables, and spices, perfect for a comforting meal.
Ingredients
Scale
- 1 cup dried navy beans
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup diced potatoes
- 1 cup chopped kale or spinach
- 1 tablespoon apple cider vinegar
Instructions
- Rinse the dried navy beans under cold water and soak them in water overnight. Drain and set aside.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic, carrots, and celery. Cook for an additional 5 minutes, stirring occasionally.
- Add the soaked beans, thyme, smoked paprika, vegetable broth, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat to low and cover. Simmer for about 1 hour or until the beans are tender.
- Add the diced potatoes and continue to simmer for another 15 minutes until the potatoes are cooked through.
- Stir in the chopped kale or spinach and cook for an additional 5 minutes until wilted. Remove the bay leaf.
- Just before serving, stir in the apple cider vinegar for a touch of brightness. Adjust seasoning as needed.
Notes
- For a smoky flavor, add diced smoked sausage or bacon during the sautéing step.
- To make it a creamy soup, blend a portion of the soup with an immersion blender and return it to the pot before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg