I believe that this is the first soup that I’ve made this fall, and it is a good one. I used canned beans so it came together really quickly. Even though soup always tastes better the next day, this was pretty fabulous. It is hearty and full of comfort. Due to the potatoes, it won’t freeze well, but I found that even after making a double batch we didn’t have any leftover to freeze. I served it with some rolls, but it also would be great with some crusty bread and a drizzle of olive oil.
Navy Bean and Potato Soup
- 1 tbsp olive oil
- 1 can navy beans, drained and rinsed well
- 1 medium onion, chopped
- 1-2 cloves of garlic, minced
- 2-3 red potatoes, peeled and chopped into 1″ cubes
- 1 tbsp dried dill
- 1 bay leaf
- 6 cups chicken stock // use vegetable stock if you want a vegetarian option
- salt & pepper
- In a large pot, heat the olive oil over medium-high heat. Add onions and a little salt & pepper. Cook until soft, but not brown.
- Add garlic and cook stirring until fragrant, about 1 minute.
- Add navy beans, potatoes, chicken stock, bay leaf, and dill. Bring to a boil, then reduce to a simmer.
- Simmer until the potatoes are fully cooked and start to fall apart.
- Remove bay leaf and discard. Using a potato masher, lightly mash up the potatoes and beans. You don’t want to completely smash everything.
- Taste for salt and pepper, and serve. [I found that I needed a lot of salt to counter balance the beans and potatoes, I also had used no-sodium chicken stock]