Hearty Vegan Navy Bean Soup
Warm up your soul with this hearty vegan navy bean soup, a comforting and flavorful dish that's both nutritious and satisfying. Packed with protein-rich navy beans, tender vegetables like carrots, celery, and onions, and aromatic spices including smoked paprika and thyme, this soup is a true celebration of plant-based ingredients. Slow-simmered in rich vegetable broth with a splash of tangy diced tomatoes, this one-pot wonder is perfect for chilly evenings or as a meal-prep staple. With minimal prep, wholesome ingredients, and a cooking time that allows the flavors to meld beautifully, this soup is as easy as it is delicious. Garnish with fresh parsley for an herbaceous finish, and enjoy a bowl of cozy nourishment that’s naturally vegan, gluten-free, and bursting with hearty goodness.
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Recipe Information
Ingredients
- 1 cup dried navy beans
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 6 cups vegetable broth
- 1 14-ounce can diced tomatoes (canned, with juices)
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Rinse and sort the dried navy beans to remove any debris. Soak the beans overnight in water, or use the quick soak method by boiling the beans in water for 5 minutes and letting them sit for 1 hour. Drain and rinse the beans.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the soaked and drained navy beans, vegetable broth, diced tomatoes (with their juices), bay leaves, dried thyme, smoked paprika, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Simmer for 75-90 minutes, or until the navy beans are tender. Stir occasionally to prevent sticking.
Remove and discard the bay leaves. Adjust the seasoning with more salt and pepper as needed.
Serve the soup hot in bowls, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6628 mg | 288% | |
| Total Carbohydrate | 261.1 g | 95% | |
| Dietary Fiber | 61.6 g | 220% | |
| Total Sugars | 51.2 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 721 mg | 55% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 7136 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
