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!

Vegan Navy Bean Soup
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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 Oceanโ€™s Haloโ€™s โ€œNo-Chickenโ€ style broth or Edward & Sonโ€™s โ€œnot-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