Vegetarian Navy Bean Soup Recipe
User Reviews
5.0
66 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 20 mins
-
Servings
8
-
Calories
25208 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Vegetarian Navy Bean Soup Recipe
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Looking to make a vegetarian version of our Nana’s Epic Navy Bean Ham Bone Soup? We’ve got you covered! This Vegan Navy Bean Soup is loaded with vegetables and packed with flavor.
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Ingredients
- 1 pound dried navy beans
- 1 tablespoon olive oil
- 1 large onion, peeled and chopped
- 3 carrots, peeled and sliced
- 4 celery stalks, sliced
- 1 red bell pepper, seeded and chopped
- 6 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon ground cumin
- 1/2-1 teaspoon crushed red pepper
- 2 bay leaves
- 10 cups vegetable broth
- ¼ cup chopped Italian parsley
- salt and pepper
Instructions
- The Night Before: Place the dried beans in a large bowl and cover with three inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.
- Place a large 6 quart pot over medium heat. Add the oil, onions, carrots, celery, bell pepper, and garlic. Sauté for 3-5 minutes to soften.
- Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves, and vegetable broth. Stir in 1 teaspoon salt and ¼ teaspoon ground black pepper.
- Bring the soup to a boil. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. Uncover and stir occasionally, then place the lid back on top.
- Once the beans are soft and silky, remove the bay leaves. Taste, then salt and pepper as needed. Stir in the parsley and serve.
Notes
- Slow Cooker Instructions:Set a large skillet on the stovetop over medium heat. Add the oil, onions, carrots, celery, bell pepper, and garlic. Sauté for 3-5 minutes to soften.
- Pour the sautéed vegetables in a large slow cooker. Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves, and vegetable broth. Stir in 1 teaspoon salt and ¼ teaspoon ground black pepper.
- Cover and slow cooker, and set on high for 5-6 hours, or on low for 10-12 hours.
Nutrition Information
Show Details
Serving
1.25cups
Calories
252.08kcal
(13%)
Carbohydrates
44.66g
(15%)
Protein
13.71g
(27%)
Fat
2.98g
(5%)
Saturated Fat
0.39g
(2%)
Sodium
1215.63mg
(51%)
Potassium
886.69mg
(25%)
Fiber
15.7g
(63%)
Sugar
7.42g
(15%)
Vitamin A
5248.83IU
(105%)
Vitamin C
26.58mg
(30%)
Calcium
119.25mg
(12%)
Iron
4.12mg
(23%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 25208 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 252.08kcal | 13% |
| Carbohydrates | 44.66g | 15% |
| Protein | 13.71g | 27% |
| Fat | 2.98g | 5% |
| Saturated Fat | 0.39g | 2% |
| Sodium | 1215.63mg | 51% |
| Potassium | 886.69mg | 19% |
| Fiber | 15.7g | 63% |
| Sugar | 7.42g | 15% |
| Vitamin A | 5248.83IU | 105% |
| Vitamin C | 26.58mg | 30% |
| Calcium | 119.25mg | 12% |
| Iron | 4.12mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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