Creamy Navy Bean Soup

Creamy Navy Bean Soup @ NancyCRosemary is one of my favorite herbs. Unfortunately, my big outdoor rosemary plant did not make it through the winter, so I have a new small one growing inside right now. I’ll put it outside soon, hoping it will grow into another big plant! I used some of the rosemary from this little plant in this Creamy Navy Bean Soup recipe.

I made this soup several weeks ago on a chilly day. Even though the weather has warmed up, this is still a great recipe for any time of year if you are a soup-lover! Creamy soups usually call for heavy cream as an ingredient, but I used plain Greek yogurt in this soup–I thought the tangy yogurt would give the soup a nice flavor, and it really did! The rosemary gives it a great flavor, too. You’ll want to use fresh rosemary if you have it, but dried rosemary also works.

CREAMY NAVY BEAN SOUP by NancyC

Makes about four servings

  • 1 Tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary or 1/2 Tablespoon chopped fresh rosemary
  • dash of salt and pepper
  • 1 1/2 cups chopped onion (about 1 large)
  • 2 cups chicken broth
  • 2 (15.5-ounce) cans Navy Beans, rinsed and drained
  • 2/3 cup plain Greek yogurt
  • Additional fresh or dried rosemary for garnish

In a  4-quart saucepan over medium-low heat, add olive oil and heat for 1-2 minutes, then add garlic, rosemary, salt, pepper, and onions; cook until onions start to get tender and a little translucent, about 5 minutes.

Add in the broth and beans, heat to a boil, then reduce heat to low. Cover and simmer for 20 minutes. Remove from heat and let soup cool for 5 to 10 minutes.

Place half of the soup mixture in a blender or food processor and blend until smooth. Pour this mixture into a large bowl, then blend the remaining soup mixture and add to the large bowl.

Stir the plain Greek yogurt into the pureed soup mixture, blending well (if the yogurt is lumpy, use a hand better or immersion blender to smooth the mixture). Pour the soup mixture back into the saucepan and cook on medium heat for 5 additional minutes.

Pour into 4 serving bowls and top with a garnish of fresh or dried rosemary, if desired, and serve.

In addition to rosemary, I also like to grow basil in a pot every summer–that’s another favorite herb of mine. Do you grow your own herbs, too, and what are your favorites?

Sharing this recipe at Fiesta Friday. Weekend Potluck, Full Plate Thursday, Meal Plan Monday, Inspire Me Monday.

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19 thoughts on “Creamy Navy Bean Soup

  1. Jhuls

    It’s difficult for me to find fresh rosemary in my neighborhood, but if you say that dried one works, then I better go try this recipe. I love that you added Greek yogurt instead of cream. I am into healthy diet for the time being, so this would be perfect. Thanks for sharing this lovely soup, Nancy. Happy Fiesta Friday. 😘

    Reply
    1. nancyc Post author

      Yes, I like using the yogurt instead of heavy cream–I really like the taste of plain Greek yogurt. Hope you like the soup, Jhuls! 🙂

      Reply
  2. Karen

    Your creamy version of navy bean soup sounds different and delicious. Sorry about your rosemary…it is susceptible to very cold weather. It and basil were the only herbs I had to replant each year in our garden in Maine.

    Reply
  3. Juliana

    I love navy bean soup and I just remember having a similar soup when visiting Italy…thanks for the inspiration Nancy!
    Have a wonderful week 🙂

    Reply
  4. Miz Helen

    Please save me a bowl of this delicious soup! Hope you are having a great weekend and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

    Reply

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