A Spicy Perspective

Vegetarian Navy Bean Soup

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.

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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 Book, Navy 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. 

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Vegetarian Navy Bean Soup Recipe

We’ve already posted the best Navy Bean and Ham Bone Soup you will ever taste… Ahem, my 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 grandmas 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.

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Navy Bean Soup Recipe Ingredients

  • Dried navy beans – A great source of fiber.
  • 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 pepper – Always.
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How To Make Navy Bean Soup

  1. Prep the beans. The Night Before: Place the dried beans in a large bowl and cover with three inches of water. Soak the beans overnight (up to 24 hours) to soften.
  2. Saute the vegetables. Place a large pot over medium 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. Simmer. 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!

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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 crockpot. 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. 
  3. Slow cook. Cover and slow cooker, and set on high for 5-6 hours, or on low for 10-12 hours.
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Vegetarian Navy 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.

How Long Does Vegetarian Navy Bean Soup Last?

You can bag the soup and freeze it for up to a few months, or it will last about one week in the refrigerator. 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 take 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 Navy 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.

Can I Cook This Vegetarian Navy Bean Soup In The Crockpot?

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

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More Amazing Vegetarian Soup Recipes

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

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
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

Ingredients

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1.25cups, Calories: 252.08kcal, Carbohydrates: 44.66g, Protein: 13.71g, Fat: 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
Course: Main Course, Soup
Cuisine: American
Author: Sommer Collier

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6 comments on “Vegetarian Navy Bean Soup”

  1. Wow.! Excellent vegeterian soup recipe. Will try this tomorrow for sure.
    Thanks for sharing!

  2. Everyone im my family loved this comforting meal! Can’t wait to make it again!

  3. This looks amazing! I want to add some spinach too!

  4. I love a warm, hearty soup in the fall! Thanks for a good one!

  5. This sounds delicious! For the vegetable broth, is it 10 cups? The recipe just has “10”.