Ingredients
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4 cups Water
1 tablespoon Olive Oil
1 teaspoon Thyme
1 tablespoon Cumin
1 teaspoon Crushed Red Pepper Flakes
2 Bay Leaves
1 1/2 teaspoon Salt, more to taste
10 cups Water
1 pound Dry Beans(like Navy, Pinto, Chickpeas, Black Beans, etc.)
1 Onion, diced
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3 Carrots, diced
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6 cloves Garlic, minced
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Preparation
Rinse beans in a strainer. Transfer to a pot or a bowl and cover with 4 cups water. Let soak overnight, up to 24 hours.
Drain beans when ready to use. Heat a large pot over medium heat. Add oil, onions, carrots and garlic. Sauté for 3-5 minutes, until softened.
Add beans, thyme, cumin, crushed red pepper, bay leaves, salt and 10 cups of water.
Bring soup to a boil. Lower heat and simmer for 60-90 minutes, covered, until beans are very soft.
Once beans are soft, remove bay leaves. Taste and add salt and pepper as needed.
Nutrition Facts
Serving Size
1/8 of recipe with navy beans
% Daily Value
Calories
229
Fat
3 g
4%
Saturated Fat
0.4 g
2%
Cholesterol
0 mg
0%
Sodium
468 mg
20%
Total Carbohydrates
39 g
14%
Fiber
15 g
54%
Sugars
4 g
Protein
13 g
26%
Ingredient Nutrition Info
Beans are high in protein, complex carbohydrates, folate and iron.
Onions are a good source of vitamin C and vitamin B6.
Carrots are a good source of vitamins A, K and B6.
Garlic contains vitamin B6, manganese and phosphorus.