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Fast and Easy Navy Bean Soup with Corned Beef Recipe

User Rating 5 Star Rating (2 Reviews)

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Fast and Easy Navy Bean Soup with Corned Beef Recipe

Navy Bean Soup

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Use canned beans and gluten free deli corned beef for a fast, easy and hearty bean soup recipe. Read labels to make sure your beans, meats, stock and seasonings are gluten-free.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

  • 2 15-ounce cans of navy beans or great northern beans, rinse and drain
  • 1 finely diced large onion
  • 2 finely diced stalks celery with leaves
  • 1 tablespoon minced Italian flatleaf parsley (optional)
  • 1 cup chopped spinach
  • 2 minced cloves garlic
  • 4 cups gluten free chicken stock
  • 2 cups cubed gluten free corned beef
  • 1 tablespoon olive oil
  • 1/2 teaspoon dry, crushed thyme
  • Salt and pepper to taste

Preparation:

In a medium stockpot, sauté onions, celery, spinach and garlic in olive oil until spinach wilts, about 2 minutes. Add drained and rinsed canned beans, chicken stock, corned beef and thyme. Bring to a boil, reduce heat and simmer about 45 minutes. Remove 2 cups of bean soup and purée in a blender or mash with a large spoon. Return the purée to the soup and stir. Salt and pepper to taste.

Yield: 6 to 8 servings

Tips-

The flavors of soups are enhanced when soups are made a day before serving.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent soup, Member katherinelynn04

I first had this a few years ago at a party. We made it as several of the guests are GF. It's a very hearty soup, and is great as the main dish. If you find that it's too salty (as one reviewer noted) you can add a peeled potato, cut in half, to the soup while cooking (or even while it's in the fridge). Remove the potato before serving. It will soak up the extra sodium.

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