Vegetarian Navy Bean Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
8
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Calories
25208 kcal
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Course
Main Course, Soup
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Cuisine
American
Vegetarian Navy Bean Soup Recipe
Description
Vegetarian Navy Bean Soup Recipe centers on dried navy beans softened by an overnight soak and slow simmering. The base of sautéed onion, carrot, celery, bell pepper, and garlic builds rich flavor and texture. Fresh thyme and bay leaves contribute aromatic depth while cumin adds earthiness. After 60-90 minutes of simmering in vegetable broth, the beans become tender and silky, creating a thick, satisfying consistency. Parsley stirred in at the end adds a bright green note, and a pinch of crushed red pepper brings a gentle heat that complements the mild bean and vegetable blend.
The method involves soaking beans overnight, then cooking everything together in one pot, making the process straightforward. The soup can also be prepared in a slow cooker after sautéing the vegetables, offering flexibility in timing and convenience.
This soup is versatile enough to serve as a main vegetarian meal or as a comforting side. It pairs well with crusty bread or a light salad. It's practical for meal prepping as reheating gently preserves texture and flavors.
Notes include a detailed slow cooker alternative: after sautéing vegetables, combine all ingredients in the slow cooker on high for 5-6 hours or low for 10-12 hours. This approach lets the flavors meld nicely without constant attention.
Ingredients
- 1 pound Navy beans dried
- 1 tablespoon olive oil
- 1 onion peeled and chopped, large
- 3 carrot peeled and sliced
- 4 celery sliced, stalks
- 1 red bell pepper seeded and chopped
- 6 cloves garlic minced
- 1 tablespoon thyme fresh leaves
- 1 tablespoon cumin ground
- 1/2-1 teaspoon crushed red pepper
- 2 bay leaf
- 10 cups vegetable broth
- ¼ cup Italian parsley chopped
- salt
- black 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
- Soak dried navy beans overnight or up to 24 hours to soften before cooking for best texture.
- The soup can be made in a slow cooker by first sautéing the vegetables, then cooking all ingredients together on high for 5-6 hours or low for 10-12 hours.
- Adjust seasoning with salt and pepper after cooking to taste.
- Use fresh herbs like thyme and Italian parsley to enhance flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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