White Navy Bean Soup
Warm, hearty, and brimming with comforting flavors, White Navy Bean Soup is the perfect recipe for cozy evenings or nourishing midweek meals. This gluten-free, vegetarian soup combines tender navy beans simmered to perfection with a medley of aromatic vegetables, including carrots, celery, and onion, all infused with fragrant herbs like bay leaf and thyme. The recipe uses simple yet wholesome ingredients such as fresh parsley and a splash of bright lemon juice to elevate the flavors, creating a balance between rich and refreshing notes. Best of all, the slow cooking technique ensures an irresistibly creamy texture without the need for dairy, while olive oil adds a subtle, healthy richness. Serve this satisfying soup alongside crusty bread or a crisp salad for a complete and unforgettable meal. Perfect for meal prep or cold weather cravings, it’s a delicious way to savor the wholesome goodness of plant-based eating.
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Recipe Information
Ingredients
- 1 cup dried navy beans
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 2 medium carrots
- 2 celery stalks
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Rinse and sort the navy beans, removing any debris. Place the beans in a large bowl and soak them in water overnight, or for at least 8 hours. Drain and rinse before using.
In a large pot, heat the olive oil over medium heat.
Dice the yellow onion, mince the garlic cloves, and chop the carrots and celery into small pieces. Add the onion to the pot and sauté for 3 to 4 minutes, until translucent.
Add the minced garlic and cook for another 30 seconds, until fragrant.
Stir in the chopped carrots and celery, and cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and add the soaked and drained navy beans. Stir to combine.
Add the bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce to a simmer.
Cover the pot and let the soup simmer for 60 minutes, or until the beans are tender. Stir occasionally and adjust the heat to maintain a gentle simmer.
Once the beans are cooked, remove the bay leaf and discard it.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Stir in the fresh parsley and lemon juice just before serving.
Ladle the soup into bowls and serve hot. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1368 mg | 59% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 9.4 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1555 mg | 33% | |
*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.
