Vegetarian Navy Bean Soup Recipe

Name: Vegetarian Navy Bean Soup Recipe
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 8 serving
Ingredients: 1 pound dried navy beans; 1 tablespoon olive oil; 1 large onion; 3 carrots; 4 celery stalks; 1 red bell pepper; 6 cloves garlic; 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

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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

Gael Hudson

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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

Servings

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

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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%