Harvest Soup: Navy Bean and Garden Veggie Stew
Print
🍲 Harvest Soup: Navy Bean & Garden Veggie Stew
Description
This rustic stew is the perfect way to celebrate the harvest season—packed with creamy navy beans, colorful garden vegetables, and herbs that bring comfort to every spoonful. It’s hearty enough for a main dish, yet light enough to enjoy with a slice of fresh bread or cornbread on the side.
Ingredients
Scale
(Serves 6)
- 2 cups dried navy beans (or 4 cups cooked/canned, rinsed & drained)
- 2 tbsp olive oil
- 1 large onion, diced
- 3 carrots, sliced into rounds
- 3 celery stalks, chopped
- 1 red bell pepper, chopped
- 2 medium potatoes, diced (Yukon Gold or red potatoes work well)
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
- 6 cups vegetable broth
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tsp fresh rosemary, chopped (or 1 tsp dried)
- 1 bay leaf
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beans
- If using Doudlah Farm’s dried navy beans, soak them overnight in water. Drain, rinse, and cook in a pot of fresh water until tender (about 45–60 minutes). Drain and set aside.
- Sauté the Aromatics
- In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, celery, and bell pepper. Cook for 5–7 minutes until softened.
- Build the Base
- Stir in the garlic, potatoes, zucchini, and diced tomatoes. Cook another 3–4 minutes to release flavors.
- Simmer the Stew
- Add the cooked navy beans, vegetable broth, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes, stirring occasionally, until vegetables are tender and flavors meld.
- Finish & Serve
- Remove the bay leaf. Taste and adjust seasoning as needed. Ladle into bowls, sprinkle with fresh parsley, and serve hot with warm bread.
Notes
Tips & Variations
- Make it heartier: Add chopped kale or spinach during the last 5 minutes of cooking.
- For protein lovers: Stir in cooked chicken sausage or shredded rotisserie chicken.
- Meal prep friendly: This stew tastes even better the next day as the flavors deepen.
- Freezer tip: Store cooled soup in airtight containers for up to 3 months.
