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Vegetarian Navy Bean Soup Recipe
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.
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
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.
Cup of Yum
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
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
% 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.