Navy Bean And Celery Root Soup
- Total Time
- 1 hour 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1cup navy beans
- 1celery root (about one-half pound) peeled and cut into quarter-inch dice
- 4medium-sized tomatoes, peeled and minced
- 1medium-sized onion, peeled and diced
- 3cloves garlic, minced
- ½cup chopped fresh parsley
- ¼teaspoon dried rosemary
- ¼teaspoon dried thyme
- Coarse salt and freshly ground pepper to taste
- 4teaspoons white distilled vinegar or lemon juice, or to taste
- 2tablespoons extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
319 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 12 grams dietary fiber; 8 grams sugars; 15 grams protein; 787 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put the beans and four cups water in a pot and bring to boil. Cover, turn heat to low and simmer for two minutes.
- Step 2
Turn off the heat and let the pot sit, covered, for one hour. Bring the contents of the pot to boil again. Cover, turn heat to low and simmer for 45 minutes.
- Step 3
Add the celery root, tomatoes, onion, garlic and parsley.
- Step 4
Crush the rosemary and thyme together and add along with one cup water. Bring to a boil. Cover, turn heat to low and simmer for 20 minutes.
- Step 5
Uncover and add the salt, some black pepper, the vinegar or lemon juice, as well as the oil.
- Step 6
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. If the soup seems too thick, thin it out with some water.
Tip
- This recipe is adapted from Madhur Jaffrey's ''World of the East Vegetarian Cooking,'' published by Knopf ($17.95).
Private Notes
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Cooking Notes
Tom
I liked this recipe a lot. I followed the recipe to a tee although I did soak the beans the night before and I cooked the pot about 40 minutes longer than called for as I like the soup a bit on the creamy side. My family enjoyed this with a Baguette and butter on the side and a simple salad with vinaigrette. Adding the distilled white vinegar was a nice compliment to this dish.
Pliflander
Swapped out the navy beans for small red kidney beans, and made this in the instant pot! First cooked the beans and then added the rest of the veggies and herbs in and cooked on the beans/chili setting for 30 minutes. Stirred in the lemon juice and the olive oil at the end. Perfection!
ABG
This was a very easy and flavorful soup. My only change was to use 2 c. Jarred tomato puree instead of the tomatoes and extra cup of water. It was a great camping dinner since nothing needed to be refrigerated. Brought the beans to boil and then let sit after lunch. Cut the vegs while it simmered again an hour before dinner. Perfect for 4 servings, even the kids liked it.
AMHJR
This proved to be a nice, simple winter vegetable soup. Did sauté the onion, celeriac and garlic in a little olive oil while the beans were cooking. Then tossed them all together. Subbed a box of chopped tomatoes for the fresh. Worked well. Finally used some of the stone fruit pit vinegar that I made late last summer.
ABG
This was a very easy and flavorful soup. My only change was to use 2 c. Jarred tomato puree instead of the tomatoes and extra cup of water. It was a great camping dinner since nothing needed to be refrigerated. Brought the beans to boil and then let sit after lunch. Cut the vegs while it simmered again an hour before dinner. Perfect for 4 servings, even the kids liked it.
Pliflander
Swapped out the navy beans for small red kidney beans, and made this in the instant pot! First cooked the beans and then added the rest of the veggies and herbs in and cooked on the beans/chili setting for 30 minutes. Stirred in the lemon juice and the olive oil at the end. Perfection!
Tom
I liked this recipe a lot. I followed the recipe to a tee although I did soak the beans the night before and I cooked the pot about 40 minutes longer than called for as I like the soup a bit on the creamy side. My family enjoyed this with a Baguette and butter on the side and a simple salad with vinaigrette. Adding the distilled white vinegar was a nice compliment to this dish.
Barbara Marmor
Update: I failed to notice the tip right above the note, that did give proper attribution to Madhur Jaffrey's book. Also, only in printing out the recipe did I see that this recipe was evidently printed in the NYTimes in 1986. So I stand corrected on all points.
Apologies all around.
Barbara Marmor
This appears to simply be a halved recipe from a 2006 post in "Bifurcated Carrots." Additionally, that post acknowledges the recipe is an adaptation of a recipe from Madhur Jaffrey's book "World of the East Vegetarian."
I think proper attribution should be given.
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