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–+ servings
White bowl full of Vegetarian Navy Bean Soup with a gold spoon in it and a striped napkin in the background
Prep: 20 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 50 minutes

Vegetarian Navy Bean Soup Recipe

Transform a bag of white navy beans into a delicious and nourishing smoky + creamy soup - no ham necessary! I love to make this soup on Sunday when I have plenty of time to simmer a giant pot of soup on the stove. Then it feeds us all week long!
Yield: 8 servings

Ingredients

  • 1 pound dried navy beans 2 cups
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 carrots diced [1 cup]
  • 1 celery stalk diced [1/2 cup]
  • 4 cloves garlic minced
  • 2 teaspoons cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 10-12 cups water
  • 1 Parmesan rind
  • 2 teaspoons kosher salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper plus more to taste
  • 1/4 cup fresh parsley minced

For serving

  • olive oil drizzled over the top
  • parsley
  • crushed red pepper flakes
  • shredded Parmesan

Equipment

  • 1 large Dutch oven or soup pot 6 quarts or larger

Instructions

Soak the beans

  • Place the beans in a large bowl and add water. Let soak overnight. You can also quick-soak the beans by bringing them to a boil, letting boil for 2 minutes, then removing from the heat, covering, and letting sit for at least 1 hour.

Prepare the soup

  • Set a large Dutch oven or soup pot over medium heat. Add the olive oil. When hot, add the onion, celery, and carrots. Saute until tender, 5-6 minutes. Add the garlic, cumin, thyme, and smoked paprika. Saute for an additional minute.
  • Drain the pre-soaked beans and add those to the pot along with 10 cups water and the Parmesan rind. Stir to combine. Increase heat to high and bring to a boil, stirring occasionally, then reduce to a simmer.
  • Simmer uncovered 1 1/2 to 2 hours, stirring occasionally, until the navy beans are fully tender and starting to fall apart and you have a nice, thick soup. Add 1 or 2 more cups water if the soup starts to dry out toward the end of cooking.
  • Stir in the parsley, salt and pepper. Add more salt and pepper to taste, if desired.

Serve

  • Ladle into bowls and top with a drizzle of olive oil, shredded Parmesan, additional parsley, and crushed red pepper flakes if desired.

Notes

* Prep time does not include soaking time for the beans. 
Storage notes
  • Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stove or in the microwave, splashing in a bit of water or veggie broth if needed to thin it out.
  • This soup also freezes well. Place in a freezer bag or freezer-safe lidded storage container and freeze for up to 3 months. Transfer to the fridge overnight to thaw then reheat on the stove or in the microwave. 

Nutrition Facts

Serving: 2cups, Calories: 300kcal, Carbohydrates: 51g, Protein: 18g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 0.1mg, Sodium: 820mg, Potassium: 1035mg, Fiber: 20g, Sugar: 5g, Vitamin A: 3792IU, Vitamin C: 7mg, Calcium: 155mg, Iron: 5mg