Navy Bean Soup

  • Yield 4 servings

This tasty soup is high-fiber and a great source of protein.



1 tablespoon water
1 teaspoon grapeseed oil or other oil
1 cup diced carrot
1 cup diced celery
1 cup diced onion
2 cloves garlic, minced (2 teaspoons)
1 teaspoon dried oregano
4 cups vegetable broth
2 cups cooked or canned navy beans, drained and rinsed
1 bay leaf
2 cups chopped kale
1 tablespoon sweet white miso, mixed with 1/4 cup water
1/2 teaspoon sea salt
Ground black pepper


  1. Heat the water and oil in a medium soup pot over medium heat. Add the carrot, celery, onion, garlic, and oregano. Cook and stir for 5 minutes.
  2. Add the broth, beans, and bay leaf and bring to a boil over medium-high heat. Decrease the heat to low, cover, and simmer for 30 minutes, or until the vegetables are tender. If you prefer a thicker soup, process half the soup in batches in a blender until smooth and return the blended mixture to the pot.
  3. Add the kale, diluted miso, salt, and pepper to taste. If the soup is too thick, add a little more broth or water to achieve the desired consistency. Cover and simmer for 10 minutes. Serve hot.

From The Natural Vegan Kitchen by Christine Waltermyer



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