Ingredients (Serves 4-6):

  • 1 ½ cups dried navy beans (or 3 cups cooked, canned navy beans)
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium potato, peeled and diced
  • 1 can (14.5 oz) diced tomatoes (fire-roasted for extra flavor, optional)
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tbsp soy sauce or tamari (for umami flavor)
  • 2 tbsp nutritional yeast (optional, for a cheesy flavor)
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions:

1. Prepare the Navy Beans:

  • If using dried navy beans, rinse them and soak them overnight in water.
  • Drain and rinse the soaked beans, then cook them in a large pot with enough water to cover by about 2 inches. Bring to a boil, reduce heat, and simmer for 60-90 minutes, or until tender. Drain and set aside.
  • If using canned navy beans, drain and rinse them and set them aside.

2. Sauté the Vegetables:

  • In a large pot, heat the olive oil over medium heat.
  • Add the diced onion and cook for 3-4 minutes until softened.
  • Add the garlic, carrots, celery, and potato, and sauté for another 5-6 minutes until the vegetables begin to soften.

3. Add the Broth and Spices:

  • Pour in the vegetable broth and stir in the diced tomatoes, bay leaf, thyme, smoked paprika, and soy sauce (or tamari). Add the drained cooked navy beans.
  • Bring the soup to a boil, then reduce the heat to a simmer.
  • Cover and let it simmer for 20-25 minutes, or until the vegetables are tender.

4. Season and Serve:

  • Stir in the nutritional yeast, if using, for added flavor.
  • Taste the soup and adjust the seasonings with salt and pepper as needed.
  • Remove the bay leaf before serving.

5. Garnish and Enjoy:

  • Ladle the soup into bowls and garnish with fresh parsley, if desired.
  • Serve warm with crusty bread or a side salad.

Nutritional Information (Per Serving, Approx.):

  • Calories: ~220 kcal
  • Carbohydrates: ~35g
  • Protein: ~10g
  • Fat: ~4g
  • Fiber: ~8g
  • Sugar: ~4g
  • Sodium: ~600mg (depending on broth and soy sauce)

Tips:

  • Make it Creamy: Blend a portion of the soup with an immersion blender to create a creamier texture while keeping some of the chunks intact.
  • For a Smokier Flavor: You can add a few drops of liquid smoke or a pinch of smoked salt for a more intense, smoky taste.
  • Storage: This soup keeps well in the fridge for up to 4-5 days and can be frozen for up to 3 months. Reheat gently on the stovetop when ready to enjoy.

This Vegan Navy Bean Soup is filling, flavorful, and packed with nutritious ingredients, making it a perfect lunch or dinner option for any day of the week. Enjoy the warmth and wholesomeness of this delicious soup!