Hearty Bean Soup

Name: Hearty Bean Soup
Total time: 605
Yield: 8
Ingredients: 1 (16 ounce) package dried navy beans; 6 cups reduced-sodium chicken broth; 4 cups water; 1 onion, finely chopped; 2 stalks celery, chopped; 4 cloves garlic, minced; 1 bay leaf; 3 tablespoons tomato paste; 1 ½ teaspoons sea salt; ½ teaspoon ground black pepper; ¼ cup chopped fresh parsley

Recipe by marci rogers from allrecipes.com

Dinner 10 Hr. 5 Mins.

Ingredients

8 servings

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1 (16 ounce) package dried navy beans
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6 cups reduced-sodium chicken broth
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4 cups water
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1 onion, finely chopped
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2 stalks celery, chopped
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4 cloves garlic, minced

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1 bay leaf
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3 tablespoons tomato paste
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1 ½ teaspoons sea salt
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½ teaspoon ground black pepper
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¼ cup chopped fresh parsley

Instructions

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.