Cozy Navy Bean Vegetable Soup

Navy bean vegetable soup served in a white bowl with a slices of sourdough bread dipped in it.

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 diced tomatoes, and is naturally vegan and gluten-free!

Course Main Course, Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings

Calories 180kcal

Author Rachel

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

*Using canned beans: use 4 (15-oz) cans of cooked navy beans to substitute the dry beans. You'll need to use less vegetable broth, around 6 cups, and reduce the cooking time by half, around 30 minutes.

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, free leftovers in a freezer-safe container with room for expansion, for up to 3 months.

Nutrition