1 lb dried navy beans, rinsed OR 2 cans of navy beans drained and rinsed
Water (about 4 cups)
6 cups chicken broth
1 tsp dried thyme
1 tsp dried rosemary
½ tsp smoked paprika
1 bay leaf
1 medium onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 celery stalks, chopped
28 oz can diced tomatoes
1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces (or boneless, skinless chicken thighs)
½ cup chopped fresh parsley
salt and pepper to taste
There are two options for preparing navy beans:
- Soak navy beans over night in the fridge for 8 hours in large bowl covered with cool water. Drain water and place beans in a large soup pot or Dutch oven. Add enough fresh water to cover the beans by about 4 inches, bring to a boil and then lower the temperature and simmer for 5 minutes. Remove from the heat and let sit for one hours. Drain any remaining water and proceed to step 3.
- Or place beans in a large soup pot or Dutch oven. Add enough water to cover beans by about 4 inches. Bring to a boil and then lower the heat to a simmer. Cook for 5 minutes and then remove from heat, cover and let sit for two hours. Drain any remaining water and proceed to step 3.
- Add the chicken broth, thyme, rosemary, bay leaf, smoked paprika, onion, garlic, carrots, celery and tomatoes to the prepared beans or add drained and rinsed canned beans and cooking water. Bring to a boil, cover and adjust the heat so that the soup cooks at a gentle simmer.
- Cook for ½ an hour and then add the chicken.
- Cook for another hour. Remove from heat to cool slightly.
- If desired, use a hand blender to puree soup just enough to break up larger pieces, leaving most of the beans intact.
- Stir in fresh chopped parsley and add salt and pepper to taste.
Note: soup can be stored in fridge for up to 3 days or can be frozen for up to 4 months.