Smoky Paprika Navy Bean Stew with Root Vegetables

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Course Soup

Cuisine American

Servings 4 people

Equipment

Large pot
Wooden spoon
Knife
Cutting board

Ingredients

2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
2 carrots, sliced
2 parsnips, sliced
1 medium sweet potato, diced
2 tablespoons smoked paprika
1 teaspoon dried thyme
4 cups vegetable broth
2 (15-ounce) cans navy beans, drained and rinsed
Salt and black pepper to taste
2 tablespoons chopped fresh parsley

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
Stir in the garlic, carrots, parsnips, and sweet potato. Cook for 5 minutes, stirring now and then.
Add the smoked paprika and thyme. Stir for 1 minute so the spices coat the vegetables.
Pour in the vegetable broth and bring the mixture to a simmer.
Add the navy beans, salt, and pepper. Simmer uncovered for 20 minutes until the vegetables are tender.
Remove from heat and stir in the fresh parsley before serving.

Notes

Smoked paprika can turn bitter if it sits too long on high heat, so keep the burner at medium when you add it. Leftovers thicken as they sit, so add a splash of broth when reheating. This stew pairs well with crusty bread for dipping.

Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board