Delicious Vegan Navy Bean Soup Recipe for a Cold Day

My dear friends, I am thrilled to share with you a recipe that was passed down from generation to generation in my family. This hearty Vegan Navy Bean Soup recipe is one of my personal favorites, and for a good reason. With its warm and cozy aroma and a perfect balance of spices and herbs, it’s the ultimate comfort food that will nourish your body and soul.

Not only is it delicious, but this soup is also packed with wholesome ingredients that will provide your body with essential nutrients. The navy beans are loaded with fiber and protein, which will keep you full for hours. The carrots and onions add an extra serving of Vitamin A and C to support your immune system, while the thyme and parsley flakes have powerful anti-inflammatory properties.

Whether you enjoy it on a chilly evening or as a quick and nutritious lunch, this Vegan Navy Bean Soup will not disappoint. Its flavor profile can be adjusted to fit any palate with a few simple substitutions.

So pull out your cooking pots and let’s dive into creating one of the best vegan soup recipes out there!

Why You’ll Love This Recipe

Hearty Vegan Navy Bean Soup
Hearty Vegan Navy Bean Soup

Listen closely and let me tell you about the vegan navy bean soup that will make your taste buds jump for joy. This recipe is a true feast for the senses, packed with all the right flavors and spices. One spoonful of this hearty soup and you’ll know exactly why it is a crowd favorite.

First of all, this navy bean soup recipe is completely plant-based, making it the perfect meal for anyone looking to embrace a more ethical and sustainable lifestyle. Not only that, but it is also incredibly nourishing and filling, thanks to the fiber-rich navy beans that hold everything together.

One of the great things about this recipe is the sheer versatility it offers. Whether you serve it up spicy or mild, gourmet-style or rustic, with crusty bread or alongside a fresh salad – this navy bean soup never fails to satisfy hungry bellies.

But let’s talk about the flavors: we’re talking thyme, ginger and chilli powder working together to create an aromatic base that infuses into every single bite. And when combined with some tomato sauce, cabbage and celery leaves, onions and garlic cloves, your taste buds are in for an explosion of savory goodness. Other herbs like parsley flakes and bay leaves add even more depth to this already-divine dish.

One final note is just how easy it is to make this recipe using either an Instant Pot or pressure cooker; whether you soak your beans overnight or use canned white beans or cannellini beans – there’s really no WRONG way to make this soup. So if you’re looking for a healthy, hearty vegan meal that tastes incredible and keeps everyone coming back for seconds – look no further than our hearty vegan navy bean soup recipe!

Ingredient List

 Creamy Vegan Navy Bean Soup, perfect for a chilly day!
Creamy Vegan Navy Bean Soup, perfect for a chilly day!

Before we jump into the recipe, let’s take a look at the ingredient list so we can make sure we have everything we need to make this hearty vegan navy bean soup. Here’s what you’ll need:


  • 1 pound dried navy beans
  • 1 tablespoon olive oil
  • 1 large onion, peeled and chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 4 cups vegetable stock or broth or water
  • 1 medium bay leaf
  • 3 cloves garlic, minced
  • Salt
  • Black pepper
  • Chili powder
  • Mustard Powder
  • Thyme
  • Ground ginger
  • Tabasco or habanero sauce (optional)
  • Crushed red pepper flakes (optional)
  • Chopped fresh parsley leaves (for garnish)

This recipe is versatile and can be made with a variety of ingredients. If you don’t have navy beans on hand, use cannellini beans or white beans instead. Don’t have vegetable stock? You can use water or broth instead. Be creative with it!

The Recipe How-To

 Warm up with a bowl of Hearty Navy Bean Soup!
Warm up with a bowl of Hearty Navy Bean Soup!

Now that we’ve covered the ingredients, let’s get to the fun part – cooking! This hearty Vegan Navy Bean Soup recipe is both easy and quick to make, but it does require some patience. The key to perfect navy bean soup is to soak the beans overnight or at least 8 hours before cooking them.

Step 1: Soaking the beans

Rinse and drain the dried navy beans. In a large bowl, soak them in enough water to fully cover them overnight. If you’re in a hurry and can’t wait that long, you can use the quick-soak method: cover the beans with water and bring them to a boil for 2 minutes, then remove from heat and let them rest for 1 hour.

Step 2: Sautéing aromatics

Heat up olive oil in your Instant Pot or pot over medium heat. Add chopped onions, celery stalks (including leaves), minced garlic cloves, and sliced carrots. Cook until they start to soften.

Tip: If you’re not a fan of carrots or celery, you can leave them out or substitute them with other vegetables such as bell peppers or zucchini.

Step 3: Cooking the soup

Add in the soaked (and drained) navy beans, along with vegetable stock, diced tomato sauce, a few bay leaves, and your choice of spices – I recommend using thyme, parsley flakes, a pinch of mustard powder, and black pepper. Stir everything together.

Instant Pot users: choose “manual mode” and set timer for 15 minutes (high pressure). Once done, let it cool down naturally (do not try and release pressure manually).

Stovetop users: bring everything to a boil, then reduce heat, partially cover pot with lid, and let everything simmer for about an hour or until the navy beans are fully cooked and tender.

Step 4: Adjusting consistency

If your soup looks too thick for your liking, feel free to add more water or vegetable stock until you get your desired consistency.

Tip: Don’t be afraid of playing around with this recipe – feel free to adjust amounts of spices, substitute vegetables or add in any extras you may enjoy like kale or cabbage.

Step 5: Serving

Remove bay leaves before serving. Top off each bowl with freshly chopped parsley flakes and homemade croutons. Drizzle on top of some red wine vinegar or Tabasco/habanero sauce for an extra kick!

This recipe should serve around 6-8 people – perfect for family dinners and meal prepping!

Substitutions and Variations

 This Vegan Navy Bean Soup is packed with protein and flavor.
This Vegan Navy Bean Soup is packed with protein and flavor.

Sweet potato – If you are feeling adventurous, consider adding sweet potato as a healthy substitute for carrots. Sweet potatoes have a sweeter and earthier flavor, and a slightly more dense texture that complements the beans well.

Kale or Cabbage – Swap out the celery leaves in this recipe for two cups of chopped kale or cabbage to bump up the nutritional value of your soup. These leafy vegetables add more fiber, vitamins, and minerals to your meal, while also providing a slight crunchiness.

Cannellini Beans – If you cannot find navy beans at your local store, cannellini beans can be substituted instead. Cannellini beans have a similar size and texture to navy beans, but provide a slightly nuttier flavor.

Ham bone – While this recipe is specifically designed for vegans, you can easily alter it to fit your meat-eating preferences. Add a ham bone to this recipe to give it a nice smoky flavor.

Pressure cooker or Slow cooker – Simply assemble all of the ingredients together in either appliance and let them cook for several hours. Not only will this method save you precious time that you could spend with loved ones or indulging in your favorite hobby, but it also produces delicious and savory results.

Tuscan soup – To further add an Italian vibe to this recipe, try plunging into Tuscan bean soup territory. Use garlic, sun-dried tomatoes, basil, thyme and cannellini beans!

Tabasco sauce or Habanero sauce – If you enjoy dishes with an extra kick of spicy heat or hot fire-y flavors then try adding some Tabasco sauce or Habanero sauce. Add 3-4 drops when serving hot servings.

The options are endless when it comes to substitutions and variations in this healthy vegan navy bean soup recipe. Experimenting different ingredients is part of the fun of cooking and allows new flavors to emerge!

Serving and Pairing

 A cozy, comforting bowl of goodness.
A cozy, comforting bowl of goodness.

Now that you’ve made this hearty vegan navy bean soup, it’s time to think about how you want to serve and pair it.

This savory soup is incredibly satisfying on its own, but it can also be an excellent starter when paired with a light salad or sandwich. It’s also the perfect dish for a chilly evening, so consider serving it alongside some warm crusty bread for dipping.

For those who enjoy a little bit of spice, drizzle some Tabasco or habanero sauce over the bowl – this will add an extra kick of flavor and heat to the soup. A sprinkle of parsley flakes and thyme can also be added as a finishing touch for some added aroma and color.

If you’re feeling adventurous, try pairing this navy bean soup with a red wine vinegar-based salad dressing for a unique flavor combination. You can even top your soup with some shredded cabbage, celery leaves or chopped tomatoes for extra texture and freshness.

This soup is also extremely versatile when it comes to protein pairings. For non-vegans, you can add some cooked ham bone to the soup while simmering to give it an added layer of depth and richness. If you prefer plant-based proteins, try adding chickpeas or tofu to the mix to make it even more filling and satisfying.

In short, there are many creative ways to serve and pair navy bean soup. Don’t be afraid to experiment with different ingredients – this hearty vegan recipe is both delicious and flexible enough to accommodate endless possibilities!

Make-Ahead, Storing and Reheating

 The perfect soup to cozy up with on a rainy day.
The perfect soup to cozy up with on a rainy day.

As a personal chef, I know that make-ahead meals are a real lifesaver. This Hearty Vegan Navy Bean Soup is perfect for cooking in advance. Just make sure to follow the storing and reheating instructions carefully.

To begin with, let’s discuss how to store this soup properly. Once the soup is ready, let it cool down to room temperature, then transfer it to an airtight container. You can either refrigerate or freeze it at this point.

If you choose to refrigerate it, the soup will remain fresh for up to three days. If you want to keep it any longer than that, freezing would be the best option. The soup can be frozen for up to three months.

When reheating the soup, there are several options available, depending on how much time you have or how you want it. For short heating times or small quantities, simply use a microwave safe bowl and nuke the soup for about two minutes before stirring and microwaving again for another two minutes.

If reheating on a stovetop – depending on how much you have left – simply heat up your soup in a pot and serve as desired. However, if you have more than enough leftover and want to reheat slowly or over time, use a slow cooker and heat the soup on low for several hours.

Add salt or spices as per your taste buds’ preference before serving if needed.

This makes for an excellent plant-based lunch or dinner option during busy weeks where time is tight! Enjoy your warm and comforting Hearty Vegan Navy Bean Soup whenever you crave something cozy!

Tips for Perfect Results

 Bursting with savory flavors in every spoonful.
Bursting with savory flavors in every spoonful.

As someone who has made this hearty vegan navy bean soup recipe many times, I have come up with a few tips to ensure that your soup turns out perfectly every time.

Firstly, when adding the dried navy beans to the pot, make sure they have been soaked beforehand. Soaking helps to soften the beans and reduce cooking time, which is essential if you want to achieve a creamy texture for your soup.

Secondly, take the time to properly sauté the onions, carrots, and celery. This will not only give your soup a delicious taste but also help develop the flavors that will make your soup memorable.

Thirdly, adding tomato sauce can give your soup some acidity and depth of flavor. However, I recommend adding it towards the end of the cooking process. This way, your soup won’t become too sour.

Fourthly, while you can add any vegetables you like in this recipe (such as Cabbage or Kale), make sure to balance the amount of liquid and vegetables so that you don’t end up with a watery or too thick soup.

Finally, feel free to spice things up by topping off each bowl with a few drops of Tabasco sauce or habanero sauce. It’s an excellent way to add heat and flavor (and some people say hot sauce has health benefits!).

By following these tips and tweaking the recipe to your liking, you can create an unforgettable vegan navy bean soup that’s perfect for lunch, dinner or any time of day!


Now, let’s move on to the frequently asked questions (FAQ) section of this hearty Vegan Navy Bean Soup Recipe. I want to take some time to address common queries and doubts that may arise when preparing this dish. From ingredient substitutions to cooking methods, I will provide you with practical answers to ensure that your experience cooking this soup recipe is as smooth as possible. So, keep reading and get ready to be a navy bean soup expert in no time!

Do you have to soak navy beans for soup?

While it is not mandatory to soak dried beans overnight, doing so can significantly reduce their cooking time. However, there are other methods besides soaking that can help soften your beans without the lengthy soaking process. Let’s explore some alternatives.

How to flavor beans without meat?

If you want flavorful vegetarian beans, here’s a great tip. Use dried mushrooms to make a delicious broth and cook your beans in it. First, steep the dried mushrooms in boiling water to make the broth, then simmer your beans in the mushroom broth. Don’t forget to chop the mushrooms and add them to the beans for an extra boost of flavor.

How can I thicken my navy bean soup?

To make the soup thicker, you can add a thickener to it. Simply take a small bowl and dissolve around one or two teaspoons of cornstarch or all-purpose flour in a little cold water. Once dissolved, pour the mixture into the soup that is boiling. This should thicken up the soup. If it doesn’t reach your desired thickness, feel free to add more cornstarch or flour until you get the consistency you want.

Can I substitute Great Northern beans for navy beans in soup?

If the primary ingredient is not accessible in your locality, there are still numerous tasty alternatives that can be utilized. Among these are Great northern beans, cannellini beans, kidney beans, pinto beans, and chickpeas. Each of these has its own distinctive taste and composition, which can enhance the flavors and textures of your dish.

Bottom Line

in Maya Angelou style:

In conclusion, my vegan navy bean soup recipe is one of the most comforting and hearty dishes you can prepare in your kitchen. With its rich flavor, heart-healthy ingredients, and versatile nature, it’s no wonder why it’s become a favorite among vegans and non-vegans alike.

Whatever your dietary preferences are, this soup is sure to satisfy your hunger and warm your soul with every spoonful. And with some simple substitutions and variations, you can easily customize this recipe to fit your taste buds and culinary creativity.

So, what are you waiting for? Grab your pot and start cooking up a batch of this delicious soup today! Your taste buds will thank you, and your body will thank you for nourishing it with plant-based goodness.

Hearty Vegan Navy Bean Soup

Hearty Vegan Navy Bean Soup Recipe

This is an excellent vegan recipe, its very hearty and flavorful. Don't write off this recipe for lack of meat, its really fab.
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Prep Time 1 hr
Cook Time 2 hrs
Course Main Course
Cuisine Vegan
Calories 114.7 kcal


  • 2 cups navy beans
  • 8 cups water
  • 4 carrots, sliced
  • 3 3 tablespoons red wine vinegar or 3 tablespoons vegetable stock
  • 2 onions, chopped
  • 5 garlic cloves, minced
  • 1 cup celery leaves, and tender, inner stalks, chopped fine
  • 1 cup cabbage
  • 2 bay leaves
  • 1 (15 ounce) can tomato sauce
  • 1/4 teaspoon ground ginger (powder)
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon thyme
  • 1 tablespoon parsley flakes
  • 1/2 teaspoon salt
  • 1 dash Tabasco sauce or 1 dash habanero sauce


  • Wash and pick over beans.
  • Cover with water and soak overnight, or quick soak.
  • Discard soaking water, rinse beans and put in a large soup pot.
  • Add the 8 cups of water and bring to a boil.
  • Cover tightly and reduce heat to a low simmer.
  • Add carrots.
  • In a nonstick pan saute onion in balsamic vinegar until it caramelizes (this takes a while on low heat).
  • Add garlic, celery leaves, and cabbage.
  • Continue sautéing, adding more liquid as necessary.
  • When the mixture has cooked down somewhat, add it to the beans.
  • Add tomato sauce, bay leaves, and spices.
  • Simmer *very* slowly for 2 hours or until beans are tender, stirring occasionally.
  • Remove bay leaves and serve with hard bread and salad.

Add Your Own Notes


Serving: 339gCalories: 114.7kcalCarbohydrates: 23.1gProtein: 5.5gFat: 0.6gSaturated Fat: 0.1gSodium: 580.5mgFiber: 7.5gSugar: 6.5g
Keyword < 4 Hours, Beans, Healthy, Inexpensive, Low Cholesterol, Low Protein, Vegan, Vegetable, Weeknight
Tried this recipe?Let us know how it was!

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