Slow-Simmered Root Vegetable and Bean Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A hearty soup made with dried beans and seasonal root vegetables, simmered to develop deep, earthy flavors. This american-inspired soups ready in about 110 minutes pairs Dried navy beans, Carrots, Potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup (soaked overnight) Dried navy beans
• 2 medium, peeled and diced into 1/2-inch cubes Carrots
• 2 medium, peeled and diced into 1/2-inch cubes Potatoes
• 1 medium, peeled and diced into 1/2-inch cubes Parsnips
• 1 medium, finely chopped Onions
• 2 stalks, finely chopped Celery
• 3 cloves, minced Garlic
• 6 cups Vegetable broth
• 1 tsp dried Thyme
• 2 Bay leaves
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Olive oil
• 2 tbsp, chopped Fresh parsley

Instructions

1. Step 1: Drain and rinse the soaked navy beans, then place them in a large pot with 6 cups of water and bring to a rolling boil over medium-high heat, skimming off any foam that rises to the surface.
2. Step 2: Add the diced carrots, potatoes, parsnips, chopped onions, celery, and minced garlic to the pot, then stir in 1 tsp dried thyme, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Reduce heat to low, cover the pot, and simmer gently for 1 hour and 30 minutes, or until the beans and vegetables are tender and the broth has thickened slightly.
4. Step 4: Remove the bay leaves, then stir in 2 tbsp chopped fresh parsley just before serving.