Vegan Navy Bean Soup
This delicious navy bean soup is a cozy plant-based recipe that comes together easily. Creamy navy beans combined with tender vegetables create a hearty, flavorful meal that’s perfect for any time of year!

If you’ve been following me for a while, you know I love all types of beans. I’ve been particularly hooked on white beans lately, because they work so well in a variety of soups. For this recipe, I used navy beans, which can be a little bit harder to find. I snagged the canned variety at Publix, but if you can only find dried navy beans you’ll need to cook them first before using them in this soup. But trust me, it’s worth finding the right beans for this recipe!
Ingredients & Substitutions
- Navy beans โ I love the tender texture and mild flavor of navy beans in this recipe. You can substitute with great northern beans or cannellini beans if you must. If you have leftover navy beans, add them to a salad! They hold their shape well, so they’re perfect over a bed of greens.
- Brothโ I highly recommend using a flavorful broth like Oceanโs Haloโs โNo-Chickenโ style broth or Edward & Sonโs โnot-chickenโ style broth. These tend to have a lot more flavor than boxed vegetable broth. I also really like the Better than Boullion vegetable soup base.
- Potato– I like the heartiness of a russet potato in this soup. It helps create a hearty, creamy texture when blended. But if you don’t have one on hand, a Yukon gold potato could be used in its place.
How to Make Vegan Navy Bean Soup
What to Serve with Navy Bean Soup
Not sure what to pair with this soup? Try a hearty salad like this Mediterranean chopped salad. The dressing is one of my favorites. Or pair this soup with a crusty loaf of sourdough bread. I always keep a loaf of sourdough bread from Wildgrain in my freezer for days I make soup!
How to Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 4 days. You can also freeze this soup for up to one month. If freezing soup, I recommend dividing it into individual portions, which are perfect for a quick lunch! Souper Cubes are great for freezing each serving.
PrintVegan Navy Bean Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This delicious navy bean soup is a cozy plant-based recipe that comes together easily. The creamy navy beans combined with tender vegetables create a hearty, flavorful meal that’s perfect for any time of year!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 tablespoon tomato paste
- 5 cups vegetable broth
- 2 cans (15 ounces each) navy beans, drained and rinsed
- 1 russet potato, peeled and diced
- 1 bay leaf
- 1 tablespoon lemon juice
- Salt & pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sautรฉ for about 5-7 minutes until the vegetables are softened.
- Add the minced garlic, dried thyme, dried oregano, smoked paprika, and tomato paste. Cook for another 1-2 minutes until the spices are fragrant.
- Add the vegetable broth, navy beans, potato, and bay leaf. Stir to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
- Remove the bay leaf. Transfer 2 cups of soup to a blender. Allow steam to escape through the vent lid of the blender and cover with a kitchen towel. Blend until smooth and then return the blended soup to the pot.
- Season the soup with salt, black pepper, and lemon juice if desired. Adjust seasoning to taste and enjoy.