Hearty, savory and satisfying, this Vegan Navy Bean Soup is a delicious way to warm up on a cold day. Plus, it is budget friendly and nutritious.
Navy bean soup is a simple soup that typical consists of beans and ham. To make this soup vegan friendly we replaced the ham with tofu bacon. We also add more vegetables for a hearty, filling bite. We love this soup because it's flavorful, budget friendly and nutrient dense.
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Ingredients
This recipe is made with mostly pantry staples you may already have on hand. The only exception may be vegan bacon. There are several different store bought options or you can make my tempeh bacon or tofu bacon. I made tofu bacon by slicing tofu thinly and marinating it in the sauce used in my tempeh version. Then bake according to the same directions in the tempeh version.
- dried navy beans
- bay leaf
- oil
- onion
- carrot
- peas
- fire roasted diced tomatoes
- vegetable broth
- vegan bacon
- salt and pepper
- smoked paprika and/or liquid smoke, optional
See recipe card for quantities.
Substitutions & Variations
- Canned beans - you can use canned navy beans instead of dry if you're short on time. Skip the steps for cooking the beans. Drain and rinse canned beans. Continue with the recipe from the next step.
- Spicy - add cayenne pepper to give this soup some heat
- Smoky - add smoked paprika and/or liquid smoke to add a smoky flavor
- Extra Vegetables - add additional vegetables such as celery, spinach, corn. etc.
How to make Vegan Navy Bean Soup
If using dried beans to make this soup you will want to cook them before preparing the soup. We love using our instant pot to cook dried beans quickly.
Combine dried navy beans, water and bay leaf in the Instant Pot insert or a large pot on the stove. Cook until beans are tender and drain water. Set beans aside.
Heat oil in instant pot on sauté function or in a pot on the stove. Add onions, carrots and peas. Sauté until onions are translucent and carrots begin to soften.
Add broth, tomatoes, vegan bacon and navy beans. Stir to combine. Add salt and pepper.
Simmer soup for 25-30 minutes. Taste and adjust seasonings to your liking.
Top Tip
Soak the beans overnight if using the stove top method. If you are using the Instant Pot soaking the beans is optional.
Equipment
We use the Instant Pot to cook the beans and then make the soup. You can also cook the beans and the soup in a large pot on the stove top.
Storage
Store leftover soup in an air tight container in the fridge. Good for 3-4 days.
To freeze the soup cool completely and transfer to a freezer safe container or bag. Freeze for up to 3 months. Thaw soup overnight in the refrigerator and reheat.
Common Questions
The U.S. Navy started using navy beans as a staple ration during the 19th century. The beans are inexpensive, store well and a great source of fiber and protein. The soup is also a daily menu item at the U.S. Senate dining room since 1903.
Yes. You can make this soup up to 3 days a head of time. After cooking the soup, cool completely. Transfer to a fridge safe container for up to 3 days. To reheat, warm in a pot on the stove over medium heat.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Vegan Navy Bean Soup:
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Vegan Navy Bean Soup - Instant Pot or Stove Top
Equipment
- Instant Pot
Ingredients
- 1 lb dried navy beans
- 6 cups water
- 1-2 bay leaf
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 medium carrots, sliced
- 1 cup frozen peas
- 3 cups vegetable broth
- 14 ounces fire roasted diced tomatoes
- salt and pepper, to taste
- 1 package store bought vegan bacon or homemade tempeh bacon or tofu bacon, roughly chopped link below for homemade option
- 1-2 teaspoon liquid smoke optional
- 1 teaspoon smoked paprika optional
Instructions
- Rinse and sort navy beans removing any small rocks.1 lb dried navy beans
Cook Navy Beans:
- Instant Pot: Combine rinsed beans, water and bay leaf in the liner of your Instant Pot. Place the lid on pot and lock in place. Pressure cook on high pressure for 25 minutes.6 cups water, 1-2 bay leaf
- Allow pressure to naturally release for 15 minutes then turn valve to release any remaining pressure. Drain remaining water from beans and set aside.
- Stove top: If cooking on the stove, you will need to soak the beans overnight before cooking. Rinse and sort beans then cover with cool water 2 inches above beans. Soak at room temperature overnight. After soaking, drain and rinse beans.1 lb dried navy beans, 6 cups water, 1-2 bay leaf
- Combine beans, 6 cups of water and bay leaf in a large pot on the stove. Simmer beans on low heat for 40-45 minutes with a lid tilted slightly. Drain and set aside.
Cook the Soup:
- Return liner to instant pot base. Heat oil in instant pot on sauté function, low temperature or in a pot on the stove over medium heat. Add onions, carrots and peas. Sauté until onions are translucent and carrots begin to soften, about 10 minutes.1 tablespoon olive oil, 1 small onion, diced, 2 medium carrots, sliced, 1 cup frozen peas
- Add broth, tomatoes, vegan bacon and navy beans. Stir to combine. Add salt and pepper. The amount of salt will depend on the sodium level of the broth you use. Start with a ¼ teaspoon and adjust as needed. Add liquid smoke and/or smoked paprika, if using.3 cups vegetable broth, 14 ounces fire roasted diced tomatoes, salt and pepper, to taste, 1 package store bought vegan bacon or homemade tempeh bacon or tofu bacon, roughly chopped, 1-2 teaspoon liquid smoke, 1 teaspoon smoked paprika
- Simmer soup for 25-30 minutes. Taste and adjust seasonings to your liking.
- Serve with crusty bread or crackers, if desired,
Notes
- You can use canned navy beans instead of dry if you're short on time. Skip the steps for cooking the beans. Drain and rinse canned beans. Continue with the recipe from the next step.
- Make your own tempeh bacon using this recipe. You can also use thinly sliced extra firm tofu instead of tempeh following the same instrucions.
Did you make this recipe? Let me know!