Peppered Navy Bean Soup with Honey Beet Swirl

Here’s another good good soup for a rainy (and self quarantiney) day. It’s also very customizable since you can use the method to swirl in any pureed vegetable! We picked beets (because our instincts always tell us to pick beets), but we were also strongly considering asparagus. It all depends on what flavours and colours you want to feature! As I write this, I’m thinking that this could also be made with multiple veggie purees to unlock a lot of different colour combinations! Enough about all that…on to the food!

Time: 1 Hour (plus the overnight bean soak)


  • For the Bean Soup:
    • Dried Navy Beans (We used about 8 ounces of dried beans)
    • Water (We used about 5 cups of water)
    • Vegetable Boullion Cube (or two)
    • Black Pepper
    • Minced Garlic
  • For the Beet Swirl:
    • A Boiled and Peeled Beet (We had some precooked beets, so we used two of those)
    • Honey


  • One day before you plan to make your soup, sort through your navy beans to make sure you don’t have any small rocks included. The, put your beans into a pot, fill it with water, and let it soak overnight.
  • About an hour before you want to eat, drain your beans, and add them back into your pot with 5 cups of water two vegetable boullion cubes, some minced garlic, and some black pepper. Simmer for 50-55 minutes until your beans are tender.
  • If using fresh beets, you’ll want to use small ones. Boil them in water until they are soft enough to easily be pierced by a fork (about 35-40 minutes). When your beets are ready, remove from the boiling water, let them cool slightly under cold water, and peel them by using your thumbs to remove the skin.
  • Puree your beets in a Ninja or Food Processor. You may need to add a liquid component like a little water or cream to fully puree. Then, transfer to a saucepan, and add some honey.
  • When your beans are nice and soft puree them using an immersion blender or blender/food processor.
  • Reheat the bean puree in your pan, and bring your beet puree to a simmer as well in another pan.
  • When your two soup components are hot, pour your bean puree into a bowl. Then, slowly add in your beet puree in a circular pattern. Using a chopstick or spoon, whisk it around to form a fun design. If you’re more artistic than me (there’s a 99.9% chance that you are), you’ll have a much better looking soup.
  • Devour, and enjoy!

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