Vegan Navy Bean Soup Recipe for a Hearty Healthy Meal

There’s something incredibly comforting about a warm bowl of soup, especially on a chilly day. Our vegan navy bean soup recipe offers all the hearty, satisfying flavors you crave without any animal products.

Navy beans are a fantastic source of plant-based protein and fiber, making this soup not only delicious but also nourishing and filling. Perfect for meal prep, weeknight dinners, or a cozy weekend lunch, this recipe brings together simple ingredients with a rich, savory broth that will have you coming back for seconds.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your routine, this soup is incredibly easy to make and adaptable to your tastes. Plus, it’s budget-friendly and uses pantry staples, so you can whip it up anytime.

Let’s dive into why this vegan navy bean soup should be your new go-to comfort food!

Why You’ll Love This Recipe

Vegan navy bean soup is a true powerhouse of nutrition and flavor. It’s packed with fiber and protein from the beans, which help keep you full and support digestive health.

The soup combines aromatic vegetables like onions, carrots, and celery with herbs and spices that bring depth and warmth to every spoonful.

Not only is it wholesome and filling, but it’s also incredibly versatile. You can easily customize it by adding your favorite vegetables or spices, or even incorporate some greens for an extra nutrient boost.

Plus, it’s perfect for making in large batches, so you’ll have plenty of leftovers to enjoy throughout the week.

If you’re interested in exploring more vegan recipes that are both delicious and healthy, be sure to check out our Low Calorie Vegetable Soup Recipe for Healthy Eating or try our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for convenient plant-based meals.

Ingredients

• 1 ½ cups dried navy beans (or 3 cans, rinsed and drained)
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 6 cups vegetable broth (low sodium preferred)
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp smoked paprika
• ½ tsp ground black pepper
• Salt to taste
• 2 cups chopped kale or spinach (optional)
• 1 tbsp fresh lemon juice (optional, for brightness)

Equipment

• Large pot or Dutch oven
• Colander (if using dried beans)
• Cutting board
• Sharp knife
• Wooden spoon or ladle
• Measuring cups and spoons

Instructions

1. Prepare the beans: If using dried navy beans, rinse them thoroughly and soak overnight or use the quick soak method by boiling them for 2 minutes and letting them sit covered for 1 hour. Drain and rinse before cooking.
2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
3. Add garlic and spices: Stir in the minced garlic, dried thyme, smoked paprika, and black pepper. Cook for another 1-2 minutes until fragrant.
4. Add beans and broth: Pour in the soaked and drained navy beans (or canned beans if using), vegetable broth, and bay leaf. Stir everything together and bring to a boil over high heat.
5. Simmer the soup: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 1 to 1 ½ hours if using dried beans, or about 30 minutes if using canned beans, until the beans are tender and the flavors meld. Stir occasionally to prevent sticking.
6. Add greens (optional): About 10 minutes before the soup is done, stir in the chopped kale or spinach. Allow it to wilt into the soup.
7. Season and finish: Remove the bay leaf. Taste the soup and add salt as needed. For a bright finish, stir in fresh lemon juice.
8. Serve hot: Ladle the soup into bowls and enjoy with crusty bread or a light salad.

Tips & Variations

“For extra creaminess, blend a portion of the soup and stir it back in. This adds body without the need for dairy.”

• Make it smoky: Add a splash of liquid smoke or smoked sea salt for a deeper, smoky flavor.
• Spicy kick: Toss in some crushed red pepper flakes or diced jalapeño.
• Hearty veggies: Add diced potatoes, sweet potatoes, or butternut squash for more texture.
• Herbal twist: Fresh parsley, rosemary, or basil can replace thyme for different herbal notes.
• Use a slow cooker: Combine all ingredients (except greens and lemon juice) in a slow cooker and cook on low for 6-8 hours for a hands-off approach. Add greens and lemon just before serving.

Nutrition Facts

Serving Suggestions

This vegan navy bean soup is wonderfully versatile when it comes to serving. Pair it with a crusty artisan bread or warm flatbread to soak up every delicious drop.

For a light side, a crisp green salad with a tangy vinaigrette complements the soup’s earthiness perfectly.

For a heartier meal, serve it alongside a grain bowl featuring quinoa or brown rice topped with roasted vegetables. You can also add a dollop of vegan sour cream or sprinkle nutritional yeast on top for added flavor and creaminess.

Check out our Vegan Bread Machine Recipe for Soft, Delicious Loaves to bake your own fresh bread at home!

Conclusion

Our vegan navy bean soup is a nourishing, comforting dish that’s perfect for any season but especially cozy for cooler months. It’s affordable, easy to prepare, and packed with nutrients that support your health and wellbeing.

Whether you’re meal prepping or cooking for your family, this soup brings warmth and wholesome flavor to your table.

The recipe is wonderfully flexible, allowing you to tailor it to your tastes or whatever you have on hand. Don’t hesitate to experiment with different herbs, spices, or veggies.

For more delicious plant-based inspiration, explore other hearty soups like our High Protein Vegan Soup Recipes for Healthy Meals or indulge in a sweet treat after your meal with our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Happy cooking!

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