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Hearty Navy Bean Soup
Vegan
Gluten Free

Hearty Navy Bean Soup

A comforting and nutritious navy bean soup packed with vegetables and herbs, perfect for cold days.
Vegan
Gluten Free

Hearty Navy Bean Soup

A comforting and nutritious navy bean soup packed with vegetables and herbs, perfect for cold days.

2 hours

Prep Time

1 hour 45 minutes

Cook Time

Easy

Level

Serves 6

Servings

2 hours

Prep Time

1 hour 45 minutes

Cook Time

Easy

Level

Serves 6

Servings

There’s nothing quite like a bowl of homemade navy bean soup to warm you from the inside out. This hearty recipe transforms humble ingredients into a satisfying meal that’s both nutritious and budget-friendly. The beans become creamy and tender while absorbing all the wonderful flavors from the aromatic vegetables and herbs. Whether you’re meal prepping for the week or feeding a hungry family, this soup delivers comfort in every spoonful.

Ingredients

  • dried navy beans
    1
    pound
  • olive oil
    2
    tablespoons
  • onion
    1
    large
  • celery stalks
    3
    stalks
  • carrots
    2
    large
  • garlic cloves
    4
    cloves
  • vegetable broth
    8
    cups
  • bay leaves
    2
    leaves
  • dried thyme
    1
    teaspoon
  • smoked paprika
    1
    teaspoon
  • salt and black pepper
  • fresh parsley
    2
    tablespoons

Tips

  1. Ham and Bean Soup: Add a ham bone or 2 cups diced ham during the simmering process for a non-vegan version with smoky flavor.

  2. Mediterranean Style: Add 1 can diced tomatoes, 1 tablespoon tomato paste, and 1 teaspoon dried oregano along with the broth.

  3. Spicy Version: Include 1-2 diced jalapeños with the vegetables and a pinch of red pepper flakes for heat.

  4. Tuscan White Bean Soup: Add 2 cups chopped kale or spinach in the last 10 minutes of cooking and finish with a drizzle of good olive oil.

Storage

Store leftover soup in the refrigerator for up to 5 days or freeze for up to 3 months. The soup will thicken when chilled, so add extra broth when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally.

Steps:

Prepare the beans
Rinse the navy beans under cold water and pick out any debris or damaged beans. Place them in a large bowl, cover with water by 2 inches, and soak overnight. Drain and rinse before using.
Sauté the vegetables
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and carrots. Cook for 5-7 minutes until the vegetables begin to soften. Add minced garlic and cook for another minute until fragrant.
Add beans and seasonings
Add the soaked and drained navy beans to the pot along with vegetable broth, bay leaves, thyme, and smoked paprika. Bring the mixture to a boil over high heat.
Simmer the soup
Reduce heat to low and let the soup simmer partially covered for 1 hour 30 minutes to 1 hour 45 minutes, or until the beans are tender and creamy. Stir occasionally and add more broth if needed.
Season and finish
Remove bay leaves and season with salt and black pepper to taste. For a thicker soup, mash some of the beans against the side of the pot with a wooden spoon. Stir in fresh parsley before serving.

Nutritions

  • Calories

    285 kcal

    Energy

    1193 kJ

    Protein

    15.2 g

    Fat

    5.1 g

    Carbohydrates

    48.3 g

    Fiber

    12.8 g

    Sugars

    8.2 g

    Salt

    1.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Ham and Bean Soup: Add a ham bone or 2 cups diced ham during the simmering process for a non-vegan version with smoky flavor.

  2. Mediterranean Style: Add 1 can diced tomatoes, 1 tablespoon tomato paste, and 1 teaspoon dried oregano along with the broth.

  3. Spicy Version: Include 1-2 diced jalapeños with the vegetables and a pinch of red pepper flakes for heat.

  4. Tuscan White Bean Soup: Add 2 cups chopped kale or spinach in the last 10 minutes of cooking and finish with a drizzle of good olive oil.

FAQ

Yes, you can substitute with 3 cans (15 oz each) of navy beans, drained and rinsed. Add them in the last 30 minutes of cooking to prevent them from becoming mushy.
The beans should be tender and creamy when pressed with a fork. If they’re still firm or chalky in the center, continue cooking and check every 15 minutes.
Absolutely! After sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours until beans are tender.
Old beans or hard water can prevent proper softening. Try adding a pinch of baking soda to the cooking water, and make sure your beans aren’t more than 2 years old.
Yes, this soup freezes beautifully for up to 3 months. Let it cool completely before freezing, and leave some room in containers as it will expand when frozen.