Vegan Navy Bean Soup

Warm, hearty, and packed with nourishing goodness, this Vegan Navy Bean Soup is the ultimate cozy meal for cool evenings. Made with tender navy beans, a medley of fresh vegetables, and an aromatic blend of herbs like thyme and rosemary, this wholesome recipe delivers rich flavor with every spoonful. A splash of lemon juice brightens the dish, while chopped spinach or kale adds a burst of nutrients and vibrant color. Perfect as a nourishing lunch or dinner, this plant-based soup is both satisfying and simple to make, relying on pantry staples like dried beans and vegetable broth. Serve it with crusty bread or a crisp side salad for a comforting, protein-packed vegan meal that’s both delicious and wholesome.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 1 cup Dried navy beans
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 2 medium Carrot, diced
• 2 medium Celery stalks, diced
• 3 small Garlic cloves, minced
• 6 cups Vegetable broth
• 1 15-ounce can Canned diced tomatoes
• 1 whole Bay leaf
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 0.5 teaspoons Ground cumin
• 1 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 cups Spinach or kale, chopped
• 0.25 cup Fresh parsley, chopped (for garnish)
• 1 tablespoon Lemon juice (optional, for serving)

Directions

Step 1

Rinse and sort the navy beans to remove any debris. Place them in a large bowl, cover with water, and soak overnight (or for at least 8 hours). Drain and rinse before using.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the soaked navy beans, vegetable broth, diced tomatoes (with their juices), bay leaf, thyme, rosemary, cumin, salt, and black pepper to the pot. Stir well to combine.

Step 5

Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 60-75 minutes, or until the navy beans are tender. Stir occasionally and add more broth or water if the soup becomes too thick.

Step 6

Once the beans are tender, remove the bay leaf and add the chopped spinach or kale to the pot. Simmer for an additional 5-10 minutes, or until the greens are wilted.

Step 7

Taste and adjust seasoning with more salt, pepper, or lemon juice, if desired.

Step 8

Serve the soup hot, garnished with fresh parsley. Enjoy with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(2131.9g)

Amount per serving	% Daily Value*
Calories	1624.8

Total Fat 44.7g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 5992.4mg	0%
Total Carbohydrate 243.7g	0%
Dietary Fiber 58.9g	0%
Total Sugars 36.9g
Protein 78.1g	0%

Vitamin D 0IU	0%
Calcium 885.8mg	0%
Iron 27.2mg	0%
Potassium 7092.8mg	0%

*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.

Source of Calories

Fat: 23.8%

Protein: 18.5%

Carbs: 57.7%