Vegetarian Navy Bean Soup Recipe

Navy Bean Soup Recipe: Want to make a vegetarian version of our classic Navy Bean Ham Bone Soup? This Vegan Navy Bean Soup is loaded with vegetables and packed with flavor.

Vegetarian Bean Soup Recipe - overhead shot in pot

Navy Bean Soup History

Ahoy matey! All aboard the history ship, while you cook this incredibly tasty Vegetarian Navy Bean Soup Recipe.

Why such a strange introduction to a soup recipe?

Bet you didn’t know that Navy Bean Soup is a staple dish in Naval history.

According to the 1902 General Mess Manual and Cook BookNavy Bean Soup is essentially large amounts of water used to dilute salt pork and boiling beans to create bean, ham, and water soup.

I bet you also didn’t know that Navy Bean Soup has been a staple in the Senate cafeteria since the early twentieth century. Because of this, the ever-popular White Bean Soup Recipe earned the additional name of Senate Bean Soup.

This classic dish, served in the cafeteria of the Senate and on United States Naval Ships, has evolved over time, incorporating a few more ingredients for the best possible flavor. Navy Bean Soup is an American staple in homes today.

Bean Vegan Soup Recipe - close up shot of soup in bowl

Vegetarian Navy Bean Soup Recipe (+ Vegan)

We’ve already posted the best Navy Bean and Ham Bone Soup you will ever taste… Ahemmy mom’s recipe.

However, we felt we should also offer you a vegetarian and vegan version for non-meat eaters.

Today’s recipe is our Vegetarian twist on the traditional Navy Bean Soup that you’ve indulged in at your grandma’s house on Easter, or maybe the Senate cafeteria if you’re lucky enough.

It offers the comforting appeal of traditional Senate Bean Soup, while relying on extra herbs, spices, and veggies for the rustic flavor.

Best Vegetarian Navy Bean Soup Recipe in bowl with pot behind

Vegetarian Bean Soup Recipe Ingredients

  • Dried navy beans – A great source of fibre.
  • Olive oil – To saute the vegetables.
  • Onion and garlic – Adds so much zesty flavor.
  • Carrots – To bring in color and sweetness.
  • Celery – To create deep herby flavor.
  • Red bell pepper – For additional color and tangy essence.
  • Thyme – To provide a bold fresh herby essence.
  • Cumin – To add a little smoky flavor.
  • Crushed red pepper – Add a little or a lot.
  • Bay leaves – To bring in a deep herbal note.
  • Vegetable broth – The soup base.
  • Italian parsley – Added at the end for freshness.
  • Salt and black pepper – Always.
ingredients in pot

How To Make Navy Bean Soup

Instructions…

  1. Prep the beans. The Night Before: Place the dried beans in a large bowl and cover it with three inches of water (this is just enough water to coat the beans). Soak the beans overnight (up to 24 hours) to soften and then drain.
  2. Saute the vegetables. Place a large pot over medium heat to medium-high heat. Add the oil, onions, carrots, celery, bell pepper and garlic. Sauté for 3-5 minutes to soften.
  3. Add the beans. Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves, and vegetable broth.
  4. Simmering. Bring the soup to a boil. Lower the heat and simmer, covered, until the beans are very soft.
  5. Freshen up! Once the beans are soft. Taste, then salt and pepper as needed. Stir in the parsley and serve.

Get The Full (Printable) White Bean Soup Recipe Below!

Easy Navy Bean Soup Recipe #ASpicyPerspective #vegetarian #vegan #bean #soup #glutenfree #dairyfree

Slow Cooker Navy Bean Soup

Want to make a Crockpot Navy Bean Soup Recipe variation?

  1. Saute on the stovetop. Set a large skillet on the stovetop over medium heat. Add the oil, onions, carrots, celery, bell pepper and garlic. Sauté for 3-5 minutes to soften.
  2. Dump in the crock pot. Pour the sautéed vegetables into a large slow cooker. Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves, and vegetable broth.
  3. Slow cook. Cover and slow cooker, and set on high for 5-6 hours, or on low for 10-12 hours.
Best Vegan Navy Bean Soup Recipe - in pot with spoon

Vegetarian Bean Soup FAQ

How Long Do Dried Beans Need To Soak?

You should soak the dried navy beans in water for at least eight hours, but overnight is best. This recipe will not work well if you just rinse the beans before making this soup.

How Long Does Vegetarian Navy Bean Soup Last?

You can bake the soup and freeze it for up to a few months, or it will last about one week in the refrigerator in an airtight container. That makes this a great MEAL PREP recipe!

Can I Use Canned Navy Beans?

Yes, yet you will need to reduce the salt, because canned beans contain a lot of sodium. It takes about 4 – 15 ounce cans of beans to take the place of one pound of dried beans.

Can I Substitute A Different Bean For Navy Beans?

Yes. Consider cannellini beans, pinto beans, or red kidney beans.

How Can I Thicken My Vegetarian Bean Soup?

Bean soup thickens on its own the longer it cooks. If you want to thicken it more, you can stir in 1-2 teaspoons of cornstarch until you reach your desired consistency.

Can I Cook This Vegan Bean Soup In The Crockpot?

Yes! Set on high for 5-6 hours, or on low for 10-12 hours

Vegan Bean Soup Recipe with carrots and fresh herbs

More Amazing Vegetarian Soup Recipes

Check out the printable recipe card below for the nutrition information including calories, carbohydrates, cholesterol, protein, potassium, fiber, vitamin c, and calcium percentages.

Vegetarian Navy Bean Soup Recipe

Looking to make a vegetarian version of our Nana’s Epic Navy Bean Ham Bone Soup? We’ve got you covered! This Vegan Navy Bean Soup is loaded with vegetables and packed with flavor.

Servings: 8

  • The Night Before: Place the dried beans in a large bowl and cover with three inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.

  • Place a large 6 quart pot over medium heat. Add the oil, onions, carrots, celery, bell pepper and garlic. Sauté for 3-5 minutes to soften.

  • Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves, and vegetable broth. Stir in 1 teaspoon salt and ¼ teaspoon ground black pepper.

  • Bring the soup to a boil. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. Uncover and stir occasionally, then place the lid back on top.

  • Once the beans are soft and silky, remove the bay leaves. Taste, then salt and pepper as needed. Stir in the parsley and serve.

  • Slow Cooker Instructions:
    Set a large skillet on the stovetop over medium heat. Add the oil, onions, carrots, celery, bell pepper and garlic. Sauté for 3-5 minutes to soften.
  • Pour the sautéed vegetables in a large slow cooker. Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves, and vegetable broth. Stir in 1 teaspoon salt and ¼ teaspoon ground black pepper.
  • Cover and slow cooker, and set on high for 5-6 hours, or on low for 10-12 hours.

Serving: 1.25cups, Calories: 252.08kcal, Carbohydrates: 44.66g, Protein: 13.71g, Dish: 2.98g, Saturated Fat: 0.39g, Sodium: 1215.63mg, Potassium: 886.69mg, Fiber: 15.7g, Sugar: 7.42g, Vitamin A: 5248.83IU, Vitamin C: 26.58mg, Calcium: 119.25mg, Iron: 4.12mg

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