Navy bean vegetable soup is a cozy high-protein dinner that the whole family will enjoy! This hearty soup is made with pantry staples like dried beans, spices, and canned tomatoes, and is naturally vegan and gluten-free!
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This white bean soup is a great way to introduce more vegan sources of protein to your diet.
It’s the type of soup you make when you’re craving comfort food, but you still want to keep it healthy and nourishing.
And while some recipes online include ham or chicken broth, my version is completely vegan and turns out just as delicious (if not more!).
Bonus—it’s great for meal prep and tastes even better the next day!
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Navy beans
Navy beans, also known as haricot beans or pea beans, are small, creamy-white beans with a mild flavor and a smooth, dense texture. These versatile legumes earned their name from their extensive use as a staple in the United States Navy during the early 20th century.
Navy beans are an excellent source of protein, fiber, and essential nutrients, making them a nutritious addition to any diet. In this navy bean soup, these beans play a starring role, providing a satisfying base and a rich, velvety consistency to the dish.
When cooked, navy beans absorb the flavors of the broth and other ingredients, creating a comforting and nourishing soup that warms the soul. Whether you’re looking for a hearty meal on a cold day or a nutritious option for a weeknight dinner, navy beans are the perfect foundation for a delicious and wholesome soup!
Ingredient notes
You only need a handful of simple ingredients for this navy bean soup recipe. Here are the key ingredients and substitutions:
- Dried navy beans: I love using canned beans in recipes like vegetable hash and jackfruit burgers, but when it comes to stews and soups, nothing can beat dried beans. Not only are they affordable and easy to prep, but they give so much flavor to the dish.
- Onion and garlic: These are essential aromatics that will flavor the whole soup, so don’t skimp on them!
- Carrots and celery: I love sneaking in some vegetables in this hearty navy bean vegetable soup. Any vegetables can work here, check out the “Variations” section for more ideas.
- Diced tomatoes: For adding color and tanginess. Make sure to not add until after the beans are cooked since acidity can slow the cooking process.
- Spices: You’ll need simple spices like dried oregano and thyme, paprika, bay leaves, salt, and black pepper.
- Vegetable broth: Use your favorite low-sodium vegetable broth. You can also use a bullion cube or paste and dissolve it in warm water.
- Greens: Any greens can work here such as spinach, kale, mustard or radish greens, or broccoli rabe.
- Lemon: The acidity of lemon juice balances the rest of the flavor and brings freshness and zestiness. It’s a must!
Scroll to the recipe card below to find full measurements of the ingredients!
How to make navy bean vegetable soup
Start by soaking the beans the night before—rinse and sort, then add them to a large pot filled with 6 cups of water. Soak for 8 to 12 hours or overnight.
The next day, drain and rinse the beans, then set aside.
Make the soup. Heat a large soup pot or a Dutch oven over medium heat.
Add diced onion alongside a splash of water, and sauté for 3-4 minutes until translucent.
Add the garlic and sauté for 1 minute, until fragrant.
Then, add the celery and carrot and cook for 5-7 minutes, stirring occasionally, or until the vegetables soften.
Add the spices, bay leaves, and white beans and stir to coat.
Pour the vegetable broth and stir. Cover with a lid and bring to a simmer.
Cook over medium-low heat for 60 to 90 minutes or until the beans are soft, stirring occasionally.
Check after the halfway point and add more broth or water if needed.
When the beans are tender stir in the diced tomatoes and chopped spinach or kale.
Cook for 5 more minutes or until the greens have wilted.
Taste and season the soup to taste with more salt and black pepper if needed.
Remove the pot from the heat and discard the bay leaves. Stir in the lemon juice and serve.
Alternative cooking methods
- Slow cooker / Crockpot: Sort, soak, and rinse the beans as mentioned in the instructions. Sauté the onion, garlic, celery, and carrot, in a large skillet on the stovetop over medium-high heat. Add a splash of water, or a drizzle of olive oil to prevent sticking. Add ingredients in the same order as written in Step 2, and cook until the vegetables have softened. Transfer them to a slow cooker, and add the rest of the ingredients – navy beans, vegetable broth, bay leaves, and spices. Cover with a lid and cook on high for 5-6 hours, or until the beans are soft. Stir the tomatoes and spinach/kale and cook for 20 more minutes, or until the greens have wilted. Serve!
- Instant pot: Sort, soak, and rinse beans as mentioned in the instructions. Using the sauté function, sauté the aromatics and vegetables as written in Step 2, cooking until they soften. Add the remaining ingredients – navy beans, vegetable broth, bay leaves, and spices. Put the lid on and set the pressure release to Sealing. Set the pressure cook setting at high pressure and set the cooking time to 12 minutes. Then, allow a natural pressure release. Taste to check if the beans are tender. If not, cook for 5-7 more minutes, following the same steps.
Expert tips
- Forgot to soak your beans? No problem! After rinsing and sorting, add them to a large pot and cover with 2 inches of hot water. Bring to a boil for 5 minutes, remove from heat, and soak for 1 hour, uncovered. Drain and rinse with cold water. Then, use them in the recipe as written.
- Adjust the cooking time as needed. Cooking time can vary not only on the type of white beans you’re using but also on the brand and size of the beans. Check for doneness after the 1-hour mark, if your beans are not soft yet, cook for 15 more minutes, then check again.
- If you like your soup thicker, remove 1-2 cups from the pot (depending on how thick you want it to be) and blend until smooth and creamy (either using a regular blender or an immersion blender). Return to the pot and stir.
- Make it extra creamy by using plant-based milk. Use 6 cups of vegetable broth and 2 cups of your favorite milk such as cashew milk or coconut milk.
FAQ’s
Yes, this is essential not only for softening the beans but also for digestion. Soaking all types of beans, legumes, nuts, and even rice improves digestion and nutrient absorption.
Yes, this navy bean soup freezes perfectly, and it can last for up to 3 months. Make sure to use a freezer-safe container and not fill it all the way up, as you want to leave some room for expansion.
In general, beans have to be soaked for a minimum of 4 hours, and up to 12 hours.
There is a common misconception that salt prevents beans from softening, but that’s not true.
Acid is the one that can harden beans (things like tomatoes, vinegar, and lemon juice) and it should be added later in the cooking process. That’s why in this recipe we’re adding the diced tomatoes in the last 5 minutes of cooking.
Variations
- Canned beans: Use 4 (15-oz) cans of cooked navy beans to substitute the dry beans. You’ll also need to use less vegetable broth, around 6 cups, and reduce the cooking time by half, around 30 minutes.
- Other types of beans: You can use pretty much any type of beans you like. Popular ones at the grocery store include great northern beans, cannellini beans, pinto beans, and red kidney beans. Dried chickpeas can also work, but the cooking time is longer, so adjust it as needed.
- Add more vegetables: I’m not joking when I say that almost every vegetable can be added to this soup and it will be delicious. Some options include bell peppers, sweet potatoes, zucchini, green beans, mushrooms, and more!
Serving Suggestions
I love serving this navy bean vegetable soup topped with red pepper flakes, chopped fresh parsley, and a piece of crusty bread.
To take it to the next level, add a generous sprinkle of vegan parmesan.
It’s delicious served alongside air fryer toast, vegan soda bread, and my healthy vegan cornbread. Make it a full meal and serve it with a salad like this vegan spinach artichoke salad or this hearty ancient grains salad.
Storage
- Fridge: Let leftover soup cool to room temperature, then transfer it to an airtight container and store it in the refrigerator for up to 5 days.
- Freezer: For longer storage, transfer leftovers in a freezer-safe container with room for expansion, and freeze for up to 3 months.
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Cozy Navy Bean Vegetable Soup
Ingredients
- 1 lb (about 2.5 cups) dried navy beans soaked overnight, rinsed and drained (*see notes for how to make it with canned beans)
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 2 medium carrots diced
- 2 stalks of celery diced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 8 cups low-sodium vegetable broth
- 1 (15-ounce) can diced tomatoes
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- 4 cups kale or spinach chopped
- 1 lemon juiced
Instructions
- Start by soaking the beans the night before—rinse and sort, then add them to a large pot and cover with water (about 6 cups of water). Soak for 8 to 12 hours or overnight. The next day, drain and rinse the beans, then set them aside.1 lb (about 2.5 cups) dried navy beans
- Make the soup. Heat a large soup pot or a Dutch oven over medium heat. Add diced onion alongside a splash of water, and saute for 3-4 minutes until translucent. Add the minced garlic and sauté for 1 minute, until fragrant. Then, add the celery and carrot and cook for 5-7 minutes, stirring occasionally, or until the vegetables begin to soften.1 large yellow onion, 3 cloves garlic, 2 medium carrots, 2 stalks of celery
- Add the spices, bay leaves, and white beans and stir to coat. Pour the vegetable broth and stir. Cover with a lid and bring to a simmer.2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon paprika, 8 cups low-sodium vegetable broth, 1 teaspoon salt, ¼ teaspoon black pepper
- Cook over medium-low heat for 60 to 90 minutes or until the beans are soft, stirring occasionally. Check after the halfway point and add more broth or water if needed.
- When the beans are tender stir in the diced tomatoes and chopped spinach or kale. Cook for 5 more minutes or until the greens have wilted. Taste and season the soup to taste with more salt and black pepper if needed.1 (15-ounce) can diced tomatoes, 4 cups kale or spinach
- Remove the pot from the heat and discard the bay leaves. Stir in the lemon juice and serve.1 lemon
Notes
- Fridge: Let leftover soup cool to room temperature, then transfer it to an airtight container and store it in the refrigerator for up to 5 days.
- Freezer: For longer storage, free leftovers in a freezer-safe container with room for expansion, for up to 3 months.
