Navy Bean Soup with Corn and Red Peppers

This hearty soup of navy beans (small white beans), corn kernels, and red bell peppers is easy and family-friendly. It can be the be the centerpiece of a meal or an introduction, depending on what else is being served. If you’re inclined to bake, Quick Three-Grain Brown Bread goes well with this, and you can pop it into the oven before starting the soup.

Serves: 6

  • 1 1/2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 medium potatoes, finely diced
  • 1 large carrot, thinly sliced
  • 32-ounce carton low-sodium vegetable broth plus 2 cups water
    or 6 cups water with 2 vegetable bouillon cubes
  • Two 15- to 16-ounce cans navy beans, drained and rinsed,
    or 3 to 3 1/2 cups cooked navy beans
  • 1 medium red bell pepper, cut into short, narrow strips
  • 2 medium ripe tomatoes, finely diced
  • 2 cups cooked fresh or thawed frozen corn kernels
  • 2 teaspoons all-purpose seasoning  (such as Frontier or Mrs. Dash)
  • 1 teaspoon dried dill or 1 tablespoon minced fresh dill
  • 1 teaspoon paprika
  • 1/4 cup finely chopped fresh parsley
  • Salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden. Add the potatoes, carrot, and broth or water. Bring to a simmer, then cover and simmer gently for 15 minutes.

If you’d like to give the soup a thicker base, puree one of the cans (or 2 cups) of navy beans before adding to the soup. Otherwise, add all the navy beans along with the bell pepper, tomatoes, corn, dill, and paprika.

Simmer very gently for 25 to 30 minutes, or until all the vegetables are tender and the flavors well blended. Season with salt and pepper, simmer for another 5 minutes, then serve.


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