Navy Bean And Celery Root Soup Recipe

Name: Navy Bean And Celery Root Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup navy beans; 1 celery root (about one-half pound) peeled and cut into quarter-inch dice; 4 medium-sized tomatoes, peeled and minced; 1 medium-sized onion, peeled and diced; 3 cloves garlic, minced; 1/2 cup chopped fresh parsley; 1/4 teaspoon dried rosemary; 1/4 teaspoon dried thyme; Coarse salt and freshly ground pepper to taste; 4 teaspoons white distilled vinegar or lemon juice, or to taste; 2 tablespoons extra-virgin olive oil

Servings: persons

1 cup navy beans
1 celery root (about one-half pound) peeled and cut into quarter-inch dice
4 medium-sized tomatoes, peeled and minced
1 medium-sized onion, peeled and diced
3 cloves garlic, minced
1/2 cup chopped fresh parsley
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
Coarse salt and freshly ground pepper to taste
4 teaspoons white distilled vinegar or lemon juice, or to taste
2 tablespoons extra-virgin olive oil

1
Put the beans and four cups water in a pot and bring to boil.
2
Cover, turn heat to low and simmer for two minutes.
3
Turn off the heat and let the pot sit, covered, for one hour.
4
Bring the contents of the pot to boil again.
5
Cover, turn heat to low and simmer for 45 minutes.
6
Add the celery root, tomatoes, onion, garlic and parsley.
7
Crush the rosemary and thyme together and add along with one cup water.
8
Bring to a boil.
9
Cover, turn heat to low and simmer for 20 minutes.
10
Uncover and add the salt, some black pepper, the vinegar or lemon juice, as well as the oil.
11
Cook, uncovered, on low heat, for another 15 minutes, stirring the soup every now and again, and also mashing some of it against the side of the pot with the back of a large spoon.
12
If the soup seems too thick, thin it out with some water.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup navy beans, 1 celery root (about one-half pound) peeled and cut into quarter-inch dice, 4 medium-sized tomatoes, peeled and minced, 1 medium-sized onion, peeled and diced, and more.

Yes, Navy Bean And Celery Root Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Navy Bean And Celery Root Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions