White Navy Bean Soup

Warm, hearty, and brimming with comforting flavors, White Navy Bean Soup is the perfect recipe for cozy evenings or nourishing midweek meals. This gluten-free, vegetarian soup combines tender navy beans simmered to perfection with a medley of aromatic vegetables, including carrots, celery, and onion, all infused with fragrant herbs like bay leaf and thyme. The recipe uses simple yet wholesome ingredients such as fresh parsley and a splash of bright lemon juice to elevate the flavors, creating a balance between rich and refreshing notes. Best of all, the slow cooking technique ensures an irresistibly creamy texture without the need for dairy, while olive oil adds a subtle, healthy richness. Serve this satisfying soup alongside crusty bread or a crisp salad for a complete and unforgettable meal. Perfect for meal prep or cold weather cravings, it’s a delicious way to savor the wholesome goodness of plant-based eating.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 1 cup dried navy beans
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 2 medium carrots
• 2 celery stalks
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

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

Step 2

In a large pot, heat the olive oil over medium heat.

Step 3

Dice the yellow onion, mince the garlic cloves, and chop the carrots and celery into small pieces. Add the onion to the pot and sauté for 3 to 4 minutes, until translucent.

Step 4

Add the minced garlic and cook for another 30 seconds, until fragrant.

Step 5

Stir in the chopped carrots and celery, and cook for 5 minutes, stirring occasionally.

Step 6

Pour in the vegetable broth and add the soaked and drained navy beans. Stir to combine.

Step 7

Add the bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce to a simmer.

Step 8

Cover the pot and let the soup simmer for 60 minutes, or until the beans are tender. Stir occasionally and adjust the heat to maintain a gentle simmer.

Step 9

Once the beans are cooked, remove the bay leaf and discard it.

Step 10

Taste the soup and adjust seasoning with additional salt and pepper, if needed.

Step 11

Stir in the fresh parsley and lemon juice just before serving.

Step 12

Ladle the soup into bowls and serve hot. Pair with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(1993.3g)

Amount per serving	% Daily Value*
Calories	1595.2

Total Fat 44.0g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 7.1g
Cholesterol 0mg	0%
Sodium 5892.0mg	0%
Total Carbohydrate 239.5g	0%
Dietary Fiber 55.4g	0%
Total Sugars 38.0g
Protein 73.6g	0%

Vitamin D 0IU	0%
Calcium 623.6mg	0%
Iron 18.8mg	0%
Potassium 6265.3mg	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: 24.0%

Protein: 17.9%

Carbs: 58.1%