Navy Bean Soup

### **Instructions:**

1. **Prepare the Beans (if using dried beans):**
If using dried navy beans, rinse them thoroughly and remove any debris. Place the beans in a large bowl, cover with water, and let them soak for 6–8 hours or overnight. Alternatively, you can use the quick-soak method: bring the beans to a boil in a pot with enough water to cover them, then turn off the heat and let them sit for 1 hour. After soaking, drain and rinse the beans.

2. **Cook the Vegetables:**
In a large pot, heat the olive oil over medium heat. Add the chopped onion, and sauté until softened, about 5 minutes. Add the garlic, carrots, and celery, and cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender.

3. **Simmer the Soup:**
Add the soaked and drained navy beans (or canned beans) to the pot. Pour in the water or broth, and stir in the bay leaf, thyme, salt, pepper, and smoked paprika. Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for about 1 to 1.5 hours, or until the beans are tender. If using canned beans, simmer for 30-40 minutes instead, as they are already cooked.

4. **Add Ham (Optional):**
If you’re adding ham to your soup, stir in the diced ham during the last 15 minutes of cooking. This allows the ham to warm through and infuse the soup with additional flavor.

5. **Blend for a Creamier Texture (Optional):**
For a smoother, creamier consistency, you can blend a portion of the soup. Use an immersion blender to puree some of the beans and vegetables directly in the pot, or transfer about half of the soup to a blender, then return it to the pot. This step is optional but helps thicken the soup and gives it a velvety texture.

6. **Finish and Serve:**
Once the beans are tender and the soup has reached your desired consistency, remove the bay leaf and stir in the lemon juice, if using. Adjust the seasoning with more salt and pepper if necessary. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

### **Variations:**

– **Vegetarian Version:** Skip the ham and use vegetable broth for a delicious vegetarian version. You can also add more vegetables like potatoes or spinach for extra flavor.

– **Spicy Kick:** Add a pinch of cayenne pepper or a chopped jalapeño to bring some heat to the soup.

– **Herb Boost:** Experiment with adding different herbs like rosemary, oregano, or sage for a unique flavor profile.

### **Why Navy Bean Soup?**

Navy beans, also known as haricot beans, are small, white beans with a mild flavor that absorb the seasonings and liquids they are cooked with, making them ideal for soups and stews. They are rich in protein, fiber, and essential nutrients like folate, iron, and magnesium, making this soup not only a comforting meal but a nourishing one as well. Whether you’re looking to warm up on a cold day or simply want a wholesome meal, navy bean soup is a go-to option.

### **Storage Tips:**

– **Refrigeration:** Store leftovers in an airtight container in the fridge for up to 3–4 days. The soup often tastes even better the next day as the flavors continue to meld.

– **Freezing:** You can also freeze the soup for up to 3 months. Let it cool completely before transferring to a freezer-safe container. When ready to enjoy, defrost in the fridge overnight and reheat on the stove.

### **Conclusion:**

Navy bean soup is a classic dish that brings warmth, comfort, and nourishment in every bite. Whether you enjoy it with a slice of crusty bread or on its own, this hearty soup is perfect for any occasion. Easy to make, versatile, and filled with wholesome ingredients, it’s a meal you’ll want to keep coming back to.