This homemade Navy Bean Soup is super easy to make, protein rich and satisfying. The basic ingredients are soaked beans, onions, garlic, chopped tomatoes, and vegetable broth – with optional carrots and celery for extra flavor. An amazing one pot meal which is full of flavor and naturally vegan. Perfect meal prep recipe for lunch and dinner.
I think we can all agree that soups are something we can eat all season long. Whether it is spring, summer, fall, or winter, soups are just a keeper. Just think of my Wild Rice and Mushroom Soup, the Spicy Garlic Enchilada Soup, or the Buffalo Cauliflower Soup.
If you’re on the hunt for more easy soup recipes, use the search bar and keep your adventure going.
This Navy Bean Soup recipe is no exception. It is hearty, super easy to make in one pot, comforting, protein rich, texture perfect, filling, and the whole family will love it.
Before we’re going into how to make this best Navy Bean Soup, let’s point out you have to soak your beans before using them in my recipe.
Make sure to soak your beans according the packaging directions. This will take a few hours, so I suggest you do this overnight.
Quick soak beans
If you’re in a hurry, there are ways how you can skip to soak the beans, even though the result will be a bit different. It will have less taste and texture, but still good and satisfying. Want to try this quick method? Check this “Quick-Soak Method for Dried Beans” article.
Can you over soak beans
Typically you soak beans for at least 6-8 hours or overnight. You shouldn’t soak beans longer than 24 hours.
For instance, if you let them soak for 3 days beans, they might be fermented. And you don’t want this.
Keep in mind, I do not recommended soaking beans longer than 12 hours.
What you need for this easy Navy Bean Soup recipe
- Dried navy beans. soaked
- Minced garlic
- Chopped onions
- Vegetable broth
- Chopped tomatoes
Optional to can add to your own liking:
- Ketzap manis
- Italian seasoning
How to make Navy Bean Soup
First wash and rinse your beans after soaking. Go straight to a large pot or casserole. Heat a bit of oil or vegan butter, or simply use a bit extra vegetable broth. Add garlic and onions (and optional carrots and celery) and fry for around 3 minutes. Remove them from the pot and set aside.
Now add the beans vegetable broth and chopped tomatoes to the pot and bring everything to a boil. Cover with a lid and cook on medium heat for one hour. Stir occasionally.
Add the set aside vegetables back to the pot and cook for an extra 30 minutes. Season with a pinch of salt and pepper, if needed. Serve in soup bowls and enjoy.
Note that this will vary from vegetable broth depending on how strong it is. So salt and pepper might be needed or not.
Eat this Navy Bean Soup plain or serve with some bread, I recommend my Garlic Bread Recipe.
Also great for meal prep for dinner or lunch. Perfect to make ahead, for skipping food courts and so budget friendly.
Variations for this vegetarian navy bean soup
Navy bean soup with canned beans: simply save time and use 3 14 oz cans of navy beans. This will reduce the cooking time to 20 minutes.
Navy bean soup slow cooker: simply put all the ingredients with a bit liquid or oil in your slow cooker. Set a time when it should be ready for you and your family.
Love seeing all your remakes!
- 2 cups dried navy beans (1 pound), soaked
- 14 oz can chopped tomatoes
- 1 cup onions, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- salt, pepper to taste
Optional add ons:
- 2-3 Tbs Ketzap manis (use gluten free, if needed)
- 4 tsp Italian seasoning
- 1/3 cup chopped celery stalks
- 1/2 cup carrots, chopped
- Wash and rinse your beans after soaking. Go straight to a large pot or casserole. Heat a bit of oil or vegan butter, or simply use a bit extra vegetable broth. Add garlic and onions (and optional carrots and celery) and fry for around 3 minutes. Remove them from the pot and set aside.
- Add the beans vegetable broth and chopped tomatoes to the pot and bring everything to a boil. Cover with a lid and cook on medium heat for one hour. Stir occasionally.
- Add the set aside vegetables back to the pot and cook for an extra 30 minutes. Season with a pinch of salt and pepper, if needed. Serve in soup bowls and enjoy.
The prep time does not include the time for soaking the beans.
Nutrition Information:Yield: 6 Serving Size: 1.5 cups
Amount Per Serving: Calories: 276Total Fat: 1.3gSaturated Fat: 0.2gTrans Fat: 0gUnsaturated Fat: 0.8gCholesterol: 0mgSodium: 108mgCarbohydrates: 51.7gFiber: 12.3gSugar: 7.3gProtein: 16.8g