Soups & Stews > Soup & Stew Thickeners > Natural Thickeners > Beans and Lentils

Navy Bean Puree for Soup Thickening

A simple and natural way to thicken soups and stews using cooked navy beans. This method adds creaminess and a subtle flavor while being completely gluten-free and vegan-friendly. The puree blends seamlessly into your soup, creating a velvety texture.

Prep Time
5 minutes
Cook Time
1 hour 30 minutes
Servings
Yields approximately 1 cup of puree, enough to thicken a large pot of soup
Ingredients
  • 1/2 cup Dried Navy Beans
  • 3 cups Water
  • 1/4 teaspoon Salt

Soaking the Beans

Rinse the navy beans thoroughly under cold water. Place them in a bowl and cover with at least twice their volume of water. Soak for at least 4 hours, or preferably overnight. This helps to reduce cooking time and improve digestibility.

Cooking the Beans

Drain and rinse the soaked beans. Place them in a saucepan and cover with 3 cups of fresh water. Add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 15 minutes to 1 hour 30 minutes, or until the beans are very tender. Check periodically and add more water if needed to keep the beans covered.

Pureeing the Beans

Once the beans are cooked, drain them, reserving about 1/2 cup of the cooking liquid. Place the beans in a blender or food processor along with a little of the reserved cooking liquid. Blend until smooth, adding more liquid as needed to achieve a smooth, pourable consistency. For an extra smooth puree, pass it through a fine-mesh sieve.

Adding to Soup or Stew

Stir the navy bean puree into your soup or stew during the last 15-20 minutes of cooking time. Start with a small amount (about 1/4 cup) and add more until you reach your desired thickness. Simmer gently to allow the flavors to meld. Be sure to stir frequently to prevent sticking.

Nutrition Facts Estimated per 100g of Navy Bean Puree

Approximate values per 100g:
Calories: 80
Protein: 6g
Fat: 0.5g
Carbohydrates: 15g
Fiber: 5g

Nutritional Considerations

Navy beans are a good source of fiber and protein. However, individuals with bean allergies should avoid this thickener. This method also increases the carbohydrate content of the soup slightly.

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FAQ

  • Can I use canned navy beans?

    Yes, you can use canned navy beans to save time. Rinse and drain the beans well before pureeing. You may need to add a little extra water to achieve the desired consistency.
  • Can I freeze the navy bean puree?

    Yes, the puree freezes well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months.
  • Will the navy bean flavor be noticeable in my soup?

    The navy bean flavor is very subtle and will generally blend in well with the other flavors of your soup. If you are concerned, start with a small amount of puree and taste as you go.