• Skip to main content
  • Skip to footer

Dawna Stone

You Can Have A Better Life

  • Home
  • About Dawna
  • Speaking
  • Blog
  • Contact

Warming Navy Bean and Corn Soup

January 10, 2018 by Dawna Stone

When cooler temperatures hit, I find myself craving a bowl of hot soup for lunch or dinner. This healthy Navy Bean and Corn soup is one of my favorites. The addition of brown rice pasta not only makes the soup hearty and delicious, but also entirely wheat-free. Use vegetable broth instead of chicken broth, and it’s also 100% vegan. If you’re looking for a meal that will warm you up and satisfy your craving for something rich and savory—then I encourage you to give this healthy recipe a try!

P.S. If you're interested in getting healthy and/or losing a few pounds, join me for  a quick and simple 5-Day Detox


NavyBeanCornSoup
 Navy bean and corn puree 1200x1200[1]Navy bean and corn puree2 1200x1200[1] Navy bean and corn soup overhead 1200x1200Navy Bean and Corn Soup_Insta_Square3 copy

Navy Bean & Corn Soup
Servings
4
Servings
4
Navy Bean & Corn Soup
Servings
4
Servings
4
Ingredients
  • 2tablespoons extra virgin olive oil
  • 1cup yellow onionfinely chopped
  • 2/3cup carrotsfinely chopped
  • 1 clove garlicminced
  • 4cups vegetable (or chicken) broth
  • 2/3cup tomatoseeded and diced
  • 2/3cup fresh corn
  • 1cup cooked navy beans
  • 1cup brown rice pasta
  • 1teaspoon salt
  • 1/2teaspoon Ground black pepper
  • 4-5 chiveschopped
Servings:
Instructions
  1. In a large pot heat 2 tablespoons olive oil. Add onions, carrots and garlic and sauté over medium heat for 8-10 minutes or until onions are translucent and carrots are tender.
  2. Add 4 cups broth, tomatoes and corn and simmer for 20 minutes, stirring occasionally. Add navy beans and simmer for an additional 5 minutes. Use a soup ladle to remove two cups of soup and transfer to a blender. Blend on medium speed until smooth. Reserve blended soup.
  3. Add pasta to pot with remaining soup, bring to a boil and cook for 10 minutes. Add reserved blended soup to the pot and simmer for an additional 5-10 minutes or until pasta is al dente (take care not to over cook the pasta). Add salt and pepper. Divide into 4 bowl, garnish with chives and serve.
Share this Recipe
  • Twitter
  • Facebook
  • Google+
  • Pinterest

Filed Under: Dairy-Free, Featured, Recipes, Soups, Vegetarian

Footer

Site

  • About Dawna
  • Speaking
  • Contact Dawna Stone

Write A Book

  • Blog Posts
  • Books
  • Course

Improve Your Life

  • Blog Post
  • Books

Improve Your Health

  • Blog Posts
  • Recipes
  • Books
  • Course

Get In Touch

Follow me on Social Media
FacebookTwitterPintrestInstagram

DAWNA STONE All Rights Reserved – Copyright © 2021

Copyright © 2023 · Dawna Stone on Genesis Framework · WordPress · Log in