• Skip to main content
  • Skip to footer

Dawna Stone

You Can Have A Better Life

  • Home
  • About Dawna
  • Speaking
  • Blog
  • Contact

Navy Bean & Corn Soup

November 10, 2015 by Dawna Stone

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, Gluten-Free, Recipes, Soups, Sugar-Free, Vegetarian, Wheat-Free

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