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 that 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, theSpicy Garlic Enchilada Soup, or theBuffalo 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.
Soaking beans
Before we go 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 to 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 be 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 recommend soaking beans longer than 12 hours.
What is the difference between white beans, navy beans, and cannellini beans?
White beans, navy beans, and cannellini beans are all varieties of the common bean ( and share similarities in terms of taste, texture, and nutritional profile. However, there are some subtle differences among them:
1. Navy Beans:
- Also known as pea beans or Boston beans.
- Small, oval-shaped beans with a dense, smooth texture.
- Typically have a mild flavor.
- Often used in classic dishes like baked beans.
2. Cannellini Beans
- Larger than navy beans, with a kidney-shaped or elongated shape.
- Creamy texture and a slightly nutty, earthy flavor.
- Commonly used in Italian cuisine, such as in salads, soups, and stews.
- Also referred to as white kidney beans.
3. White Beans:
- This is a generic term that may include various white bean varieties, including navy beans and cannellini beans.
- Size can vary, but they are generally medium-sized.
- Mild flavor and a smooth, creamy texture.
- Used in a variety of dishes, including soups, stews, salads, and casseroles. While these beans have some distinctions in terms of size and shape, they are often interchangeable in recipes. The choice between them can depend on personal preference, regional availability, or the specific requirements of a particular dish. In many cases, recipes that call for one type of white bean can be successfully prepared with another.
What you need for this easy Navy Bean Soup recipe
- Dried navy beans, soaked
- Minced garlic
- Chopped onions
- Vegetable broth
- Chopped tomatoes
Optional to add to your own liking:
- Kecap manis
- Italian seasoning
- Celery ribs
- Carrots
How to make Navy Bean Soup
First, wash and rinse your beans after soaking. Go straight to a large pot or casserole on the stove top. Heat a bit of olive oil or vegan butter, or simply use a bit of extra vegetable broth. Add garlic and onions (and optional carrots and celery) and fry for around 3 minutes on medium-high heat. Remove them from the pot and set aside.
Now add the drained 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 black pepper, if needed. Serve the delicious Navy Bean Soup in bowls and enjoy.
Serving suggestions and storage
Eat this Navy Bean Soup plain or serve with some bread, I recommend myGarlic Bread Recipe.
Also great for meal prep for dinner or lunch. Perfect to make ahead, for skipping food courts and so budget friendly.
To store leftover soup, let the soup first cool down completely, then transfer it to an airtight container and place it in the fridge. This Navy Bean Soup actually tastes even better the next day when all the flavors have really developed.
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 of liquid or oil in your slow cooker. Set a time when it should be ready for you and your family.
If you try this Navy Bean Soup recipe, tag me on Instagram or Facebook with a snapped picture.
Love seeing all your remakes!
Cheers, Florian.
Navy Bean Soup
Yield: 6
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
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.
Ingredients
- 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, black pepper to taste
Optional add ons:
- 2-3 Tbs Kecap manis (use gluten free, if needed)
- 4 tsp Italian seasoning
- 1/3 cup chopped celery stalks
- 1/2 cup carrots, chopped
Instructions
- Wash and rinse your beans after soaking. Go straight to a large pot or casserole.
- Heat a bit of olive 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 drained 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.
Notes
The prep time does not include the time for soaking the beans.
Nutrition Information:
Yield: 6Serving 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
