Vegetarian Navy Bean Soup
Navy Bean Soup Recipe: Want to make a vegetarian version of our classic Navy Bean Ham Bone Soup? This Vegan Navy Bean Soup is loaded with vegetables and packed with flavor.
Why We Love This Vegetarian Navy Bean Recipe
We’ve already posted the best Navy Bean and Ham Bone Soup you will ever taste… Ahem, my mom’s recipe.
However, we felt we should also offer you a vegetarian and vegan version for non-meat eaters. That is where this amazing Vegetarian Bean Soup recipe comes in handy!
Today’s recipe is our Vegetarian twist on the traditional Navy Bean Soup that you’ve indulged in at your grandma’s house on Easter, or maybe the Senate cafeteria if you’re lucky enough! It offers the comforting appeal of traditional Senate Bean Soup, while relying on extra herbs, spices, and veggies for the rustic flavor.
The beans make it super filling and satisfying, while the veggies and aromatics lend flavor to the cozy, delicious broth! For a bit of extra flavor, I like to serve mine with fresh parsley and a squeeze of lemon juice if I have a lemon on hand!
Ingredients For Vegetarian Bean Soup
- Dried navy beans – A great source of fiber.
- Olive oil – To saute the vegetables.
- Onion and garlic – Adds so much zesty flavor.
- Carrots – To bring in color and sweetness.
- Celery – To create deep herby flavor.
- Red bell pepper – For additional color and tangy essence.
- Thyme – To provide a bold fresh herby essence.
- Cumin – To add a little smoky flavor.
- Crushed red pepper – Add a little or a lot.
- Bay leaves – To bring in a deep herbal note.
- Vegetable broth – For vegetarian or vegan recipes. The soup base can also be low-sodium chicken broth if you aren’t vegetarian.
- Italian parsley – Added at the end for freshness.
- Salt and black pepper – Always.
How To Make Navy Bean Soup
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 dried beans, thyme, ground cumin, crushed red pepper, bay leaves, and vegetable broth. Stir in 1 teaspoon salt and 1/2 teaspoon ground black pepper.
Bring the soup to a boil on medium-high heat. 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!
Get The Full (Printable) White Bean Soup Recipe Below!
How to Make Vegetarian Bean Soup in the Slow Cooker
Want to make a Crockpot Navy Bean Soup Recipe variation?
- Saute on the stovetop. 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.
- Dump in the crockpot. Pour the sautéed vegetables into a large slow cooker. Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves, and vegetable broth.
- Slow cook. Cover and slow cooker, and set on high for 5-6 hours, or on low for 10-12 hours.
White Bean Soup Tips & Tricks
- Add extra veggies! You can add any veggies that you like to this soup. Try adding cabbage, zucchini, or even broccoli! Whatever you have on hand would be a great addition.
- If you want added flavor and don’t mind the meat, add a ham bone or some thick sliced ham!
- Serve with some freshly shaved parmesan for an addition of flavor!
Vegetarian Bean Soup FAQ
What is the history of navy bean soup?
According to the 1902 General Mess Manual and Cook Book, Navy Bean Soup is essentially large amounts of water used to dilute salt pork and boiling beans to create bean, ham, and water soup.
Bet you didn’t know that Navy Bean Soup is a staple dish in Naval history. I bet you also didn’t know that Navy Bean Soup has been a staple in the Senate cafeteria since the early twentieth century. Because of this, the ever-popular White Bean Soup Recipe earned the additional name of Senate Bean Soup.
This classic dish, served in the cafeteria of the Senate and on United States Naval Ships, has evolved over time, incorporating a few more ingredients for the best possible flavor. Navy Bean Soup is an American staple in homes today.
How long do dried beans need to soak?
You should soak the dried navy beans in water for at least eight hours, but overnight is best. This recipe will not work well if you just rinse the beans before making this soup.
How long does vegetarian navy bean soup last?
You can bag the soup and freeze it for up to a few months, or it will last about one week in the refrigerator in an airtight container. That makes this a great MEAL PREP recipe!
Can I use canned navy beans?
Yes, yet you will need to reduce the salt, because canned beans contain a lot of sodium. It takes about 4 – 15 ounce cans of beans to take the place of one pound of dried beans.
Can I substitute a different bean for navy beans?
Yes. Consider, cannellini beans, pinto beans, or red kidney beans.
How can I thicken my vegetarian bean soup?
Bean soup thickens on its own the longer it cooks. If you want to thicken it more, you can stir in 1-2 teaspoons of cornstarch until you reach your desired consistency. Alternatively, you can use a blender or food processor to blend a few ladles of the soup and add it back to the pot. This will create a creamy texture!
Can I cook this vegan bean soup in the crockpot?
Yes! Set on high for 5-6 hours, or on low for 10-12 hours
Serving Suggestions
This vegetable soup with navy beans is hearty enough to eat on its own, but goes great as a side dish to so many other meals! Try pairing it with some of my favorites:
Looking for More Vegetarian Soup Recipes? Be Sure to Also Try:
- Creamy Poblano Pepper Soup
- Buffalo Cauliflower Soup
- Tomatoes & Potato White Bean Soup
- Spicy Southwest Pumpkin Soup
- Butternut Squash Soup
- Creamy Wild Mushroom Soup
- Copycat Olive Garden Minestrone Soup with Great Northern Beans
Check out the printable recipe card below for the nutrition information including calories, carbohydrates, cholesterol, protein, potassium, fiber, vitamin c, and calcium percentages.
Vegetarian Navy Bean Soup Recipe
Video
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.
Can you make this in the instant pot?
I made it in the instant pot with dry beans, no need to soak. Just rinse the beans before putting them in. Sauté the veggies first inside the pot, then add the spices and sauté another minute, then add the broth and rinsed dry beans. Cook on pressure setting high for 45 minutes.