Vegan Navy Bean Soup
Warm, hearty, and packed with nourishing goodness, this Vegan Navy Bean Soup is the ultimate cozy meal for cool evenings. Made with tender navy beans, a medley of fresh vegetables, and an aromatic blend of herbs like thyme and rosemary, this wholesome recipe delivers rich flavor with every spoonful. A splash of lemon juice brightens the dish, while chopped spinach or kale adds a burst of nutrients and vibrant color. Perfect as a nourishing lunch or dinner, this plant-based soup is both satisfying and simple to make, relying on pantry staples like dried beans and vegetable broth. Serve it with crusty bread or a crisp side salad for a comforting, protein-packed vegan meal that’s both delicious and wholesome.
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Recipe Information
Ingredients
- 1 cup Dried navy beans
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrot, diced
- 2 medium Celery stalks, diced
- 3 small Garlic cloves, minced
- 6 cups Vegetable broth
- 1 15-ounce can Canned diced tomatoes
- 1 whole Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 0.5 teaspoons Ground cumin
- 1 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 cups Spinach or kale, chopped
- 0.25 cup Fresh parsley, chopped (for garnish)
- 1 tablespoon Lemon juice (optional, for serving)
Instructions
Rinse and sort the navy beans to remove any debris. Place them in a large bowl, cover with water, and soak overnight (or for at least 8 hours). Drain and rinse before using.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the soaked navy beans, vegetable broth, diced tomatoes (with their juices), bay leaf, thyme, rosemary, cumin, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 60-75 minutes, or until the navy beans are tender. Stir occasionally and add more broth or water if the soup becomes too thick.
Once the beans are tender, remove the bay leaf and add the chopped spinach or kale to the pot. Simmer for an additional 5-10 minutes, or until the greens are wilted.
Taste and adjust seasoning with more salt, pepper, or lemon juice, if desired.
Serve the soup hot, garnished with fresh parsley. Enjoy with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6129 mg | 266% | |
| Total Carbohydrate | 262.6 g | 95% | |
| Dietary Fiber | 67.1 g | 240% | |
| Total Sugars | 51.9 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 969 mg | 75% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 8194 mg | 174% | |
*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.
