25+ Easy and Delicious Navy Bean Soup Recipes to Warm Your Soul

When it comes to comforting, hearty, and nutritious meals, navy bean soup is a true classic.

Packed with protein, fiber, and a variety of vitamins, this humble soup has been a staple in kitchens worldwide for generations.

Whether you’re looking for a simple, traditional recipe or a creative spin with exciting new ingredients, there’s a navy bean soup recipe for every taste and occasion.

In this article, we’ve curated 25+ mouthwatering navy bean soup recipes to inspire your next cooking adventure.

From rich, smoky versions with sausage to lighter, vegetable-packed options, each recipe brings its own unique twist to this beloved dish.

Whether you’re cooking for a family dinner or meal prepping for the week, navy bean soup is the perfect choice—delicious, filling, and endlessly versatile.

Let’s dive into these recipes and discover your new favorite way to enjoy this hearty soup.

25+ Easy and Delicious Navy Bean Soup Recipes to Warm Your Soul

No matter how you like your navy bean soup—whether loaded with vegetables, complemented by savory meats, or spiced up with bold flavors—these 25+ recipes offer something for every palate.

The beauty of navy bean soup lies in its flexibility; it can be made to suit any dietary preference or season, and it’s an easy way to incorporate more legumes and vegetables into your diet.

So grab your ingredients and get cooking—your perfect bowl of navy bean soup is just a recipe away.

With these recipes, you can enjoy the warmth and comfort of a homemade soup any time you want.

Whether you’re enjoying it as a cozy dinner on a cold evening or as part of a healthy meal prep for the week ahead, navy bean soup is sure to become a go-to favorite in your kitchen.

Classic Navy Bean Soup

A hearty, comforting soup perfect for chilly days. This version of navy bean soup combines tender beans with savory vegetables, herbs, and a rich broth for a flavorful and satisfying meal. It’s the ultimate crowd-pleaser, offering simplicity and taste in every spoonful.

Ingredients:

• 2 cups dried navy beans, soaked overnight
• 6 cups vegetable broth
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar (optional)
• Fresh parsley, chopped for garnish

Instructions:

1. Drain and rinse the soaked beans. Set them aside.
2. In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery, cooking for about 5 minutes until the vegetables begin to soften.
3. Add the beans, vegetable broth, bay leaves, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 1-1.5 hours or until the beans are tender.
4. Remove the bay leaves and use an immersion blender to blend a portion of the soup to your desired consistency. For a chunkier soup, blend lightly.
5. Stir in the apple cider vinegar for a touch of tanginess (optional).
6. Serve hot, garnished with fresh parsley.

This classic navy bean soup is a wholesome and nutritious dish that will keep you full and satisfied. The combination of tender beans and vegetables creates a rich texture, while the apple cider vinegar adds a delightful, tangy note that elevates the soup’s flavor profile. Whether enjoyed on its own or paired with crusty bread, this soup is sure to become a family favorite.

Smoky Navy Bean Soup with Ham

A flavorful variation of traditional navy bean soup, this recipe adds the smoky richness of ham, creating a savory and satisfying bowl. The beans soak up the deep, smoky flavors, making this soup a perfect comfort food for any season.

Ingredients:

• 2 cups dried navy beans, soaked overnight
• 6 cups chicken broth
• 1 ham hock or 1 1/2 cups diced cooked ham
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 bay leaf
• Salt to taste
• Fresh thyme, a few sprigs
• 1 tbsp olive oil

Instructions:

1. Drain and rinse the soaked beans.
2. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and cook for about 5 minutes until softened.
3. Add the soaked beans, chicken broth, ham hock (or diced ham), bay leaf, smoked paprika, thyme, and black pepper to the pot. Bring to a boil, then reduce the heat and let it simmer for 1-1.5 hours, or until the beans are tender.
4. If using a ham hock, remove it once the beans are cooked and shred the meat, then return the meat to the pot. Adjust seasoning with salt to taste.
5. Serve hot, optionally garnished with fresh thyme.

The smoky ham adds depth and complexity to the soup, making each bite more flavorful than the last. The beans remain hearty and tender, absorbing all the delicious seasonings and stock. This version of navy bean soup is a satisfying and filling meal, perfect for pairing with a simple salad or a slice of crusty bread. It’s a rich, warming option for those who enjoy bold, smoky flavors.

Vegetarian Navy Bean Soup with Kale

A vibrant, healthy take on the classic navy bean soup. This vegetarian recipe is packed with leafy kale, making it both nutritious and satisfying. The beans provide a rich, creamy texture, while the kale adds color and a burst of nutrients to the dish.

Ingredients:

• 2 cups dried navy beans, soaked overnight
• 6 cups vegetable broth
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 bunch kale, stems removed and chopped
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp lemon juice (optional)
• Fresh parsley, chopped for garnish

Instructions:

1. Drain and rinse the soaked beans.
2. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and cook for 5 minutes, until softened.
3. Add the soaked beans, vegetable broth, oregano, salt, and pepper to the pot. Bring to a boil, then lower the heat to a simmer and cook for 1-1.5 hours, or until the beans are tender.
4. Stir in the chopped kale and cook for an additional 5-10 minutes, until the kale is tender.
5. Add lemon juice for a hint of brightness, if desired.
6. Serve hot, garnished with fresh parsley.

This vegetarian navy bean soup is not only delicious but also full of healthy ingredients. The combination of beans, kale, and broth makes for a balanced, nutrient-dense meal. The added lemon juice at the end brings a fresh contrast to the richness of the beans and vegetables. It’s a perfect dish for anyone seeking a light yet hearty soup that doesn’t compromise on flavor.

Spicy Navy Bean Soup with Chorizo

For those who love a bit of heat, this spicy navy bean soup combines the richness of beans with the bold, spicy flavors of chorizo. The smoky sausage infuses the broth, creating a robust soup that warms you from the inside out. Perfect for a satisfying meal with a kick.

Ingredients:

• 2 cups dried navy beans, soaked overnight
• 6 cups chicken broth
• 1/2 lb chorizo, casing removed and crumbled
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 bell pepper, chopped
• 2 jalapeños, deseeded and chopped
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 bay leaf
• 1/2 tsp black pepper
• Salt to taste
• Fresh cilantro, chopped for garnish
• Lime wedges for serving

Instructions:

1. Drain and rinse the soaked beans.
2. In a large pot, cook the crumbled chorizo over medium heat until browned, about 5 minutes. Remove excess fat if needed and set the chorizo aside.
3. In the same pot, add olive oil and sauté the onion, garlic, bell pepper, and jalapeños for 5-7 minutes, until softened.
4. Add the soaked beans, chicken broth, cumin, chili powder, smoked paprika, bay leaf, black pepper, and salt. Bring the mixture to a boil, then reduce the heat and simmer for 1-1.5 hours until the beans are tender.
5. Stir in the cooked chorizo, then simmer for another 10 minutes to meld the flavors.
6. Serve hot, garnished with fresh cilantro and lime wedges on the side.

This spicy navy bean soup with chorizo offers a bold twist on the classic. The chorizo adds a deliciously spicy, savory element that balances the creamy beans. The jalapeños and chili powder give the soup just the right amount of heat without overpowering the flavors. Paired with a squeeze of lime and fresh cilantro, it’s a hearty and invigorating dish that will spice up your meal.

Navy Bean and Sweet Potato Soup

A hearty, nutrient-packed soup that combines the creamy texture of navy beans with the natural sweetness of tender sweet potatoes. This recipe offers a balanced, flavorful soup that’s perfect for a cozy meal, offering a wholesome mix of ingredients that are as delicious as they are healthy.

Ingredients:

• 2 cups dried navy beans, soaked overnight
• 6 cups vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1/2 tsp black pepper
• 1 bay leaf
• Salt to taste
• 2 tbsp olive oil
• Fresh thyme for garnish

Instructions:

1. Drain and rinse the soaked beans.
2. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
3. Add the sweet potatoes, soaked beans, vegetable broth, turmeric, cinnamon, bay leaf, black pepper, and salt to the pot. Bring to a boil, then reduce the heat to low and simmer for 1-1.5 hours, until the beans and sweet potatoes are tender.
4. Remove the bay leaf. Use an immersion blender to blend part of the soup to create a creamy texture while still leaving some whole beans and vegetables for a chunky consistency.
5. Serve hot, garnished with fresh thyme.

The combination of sweet potatoes and navy beans creates a uniquely comforting and well-rounded soup. The natural sweetness of the potatoes balances the savory, earthy beans, while the spices add warmth and depth to the flavor profile. This soup is both filling and nutritious, perfect for a light dinner or lunch, and offers a deliciously unexpected twist on the traditional navy bean soup.

Lemon and Herb Navy Bean Soup

This refreshing, light version of navy bean soup is brightened with lemon and fragrant herbs, offering a burst of citrus flavor that complements the creamy beans. It’s a perfect soup for spring or summer, offering a light, clean taste without sacrificing heartiness.

Ingredients:

• 2 cups dried navy beans, soaked overnight
• 6 cups vegetable broth
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 1/2 tsp black pepper
• Salt to taste
• 1 lemon, zest and juice
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Drain and rinse the soaked beans.
2. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, cooking for 5-7 minutes until the vegetables are softened.
3. Add the soaked beans, vegetable broth, rosemary, oregano, black pepper, and salt. Bring the soup to a boil, then reduce the heat and simmer for 1-1.5 hours, until the beans are tender.
4. Stir in the lemon zest and juice, adjusting seasoning with salt as needed.
5. Serve hot, garnished with fresh parsley.

This lemon and herb navy bean soup brings a fresh, citrusy twist to the traditional recipe. The combination of lemon juice and zest adds a lively, refreshing element that balances the creamy beans perfectly. The herbs infuse the broth with a fragrant aroma, creating a light but satisfying soup that can be enjoyed as a main dish or as a starter to a larger meal. It’s a great option for those looking for a vibrant, healthy soup that’s both light and flavorful.

Navy Bean Soup with Spinach and Pesto

This vibrant, flavorful soup combines the creamy richness of navy beans with the freshness of spinach and the bright, aromatic flavors of pesto. It’s a perfect way to add a twist to traditional navy bean soup while keeping things light and healthy.

Ingredients:

• 2 cups dried navy beans, soaked overnight
• 6 cups vegetable broth
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cups fresh spinach, chopped
• 1/4 cup pesto (store-bought or homemade)
• 1 tbsp olive oil
• 1/2 tsp black pepper
• Salt to taste
• Fresh basil leaves for garnish

Instructions:

1. Drain and rinse the soaked beans.
2. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
3. Add the soaked beans, vegetable broth, black pepper, and salt. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-1.5 hours, until the beans are tender.
4. Stir in the chopped spinach and cook for an additional 5 minutes, until wilted.
5. Add the pesto, mixing it into the soup to incorporate all the flavors.
6. Serve hot, garnished with fresh basil.

The combination of pesto and spinach adds a refreshing burst of flavor to the creamy base of navy beans. The pesto provides a rich, herby finish, while the spinach contributes a vibrant color and added nutrients. This soup is a perfect balance of fresh and hearty, making it a deliciously satisfying meal that feels indulgent yet healthy.

Navy Bean Soup with Roasted Tomatoes

This rich and savory navy bean soup is complemented by the deep, roasted flavor of tomatoes. Roasting the tomatoes beforehand concentrates their sweetness and umami, infusing the soup with a savory depth that pairs perfectly with the creamy beans.

Ingredients:

• 2 cups dried navy beans, soaked overnight
• 6 cups vegetable broth
• 1 pint cherry tomatoes, halved
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp black pepper
• Salt to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with a pinch of salt and pepper. Roast for 20-25 minutes, or until the tomatoes are soft and caramelized.
2. Drain and rinse the soaked beans.
3. In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery, cooking for 5-7 minutes until softened.
4. Add the soaked beans, vegetable broth, dried basil, oregano, black pepper, and salt. Bring to a boil, then reduce to a simmer and cook for 1-1.5 hours, until the beans are tender.
5. Stir in the roasted tomatoes and simmer for another 10 minutes to allow the flavors to meld.
6. Serve hot, garnished with fresh basil.

The roasted tomatoes in this soup lend a caramelized sweetness and depth of flavor that perfectly complements the creamy navy beans. The caramelization brings out the tomatoes’ natural sugars, making the soup taste more complex and rich. This variation of navy bean soup is ideal for those who love the bold, tangy flavors of roasted vegetables and want to add a twist to the traditional recipe.

Navy Bean Soup with Bacon and Leeks

For those who enjoy a smoky, savory flavor in their soups, this recipe with bacon and leeks adds a deliciously rich element to the creamy beans. The smoky bacon pairs perfectly with the mild leeks, creating a flavorful, indulgent bowl of comfort.

Ingredients:

• 2 cups dried navy beans, soaked overnight
• 6 cups chicken broth
• 6 slices of bacon, chopped
• 1 large leek, cleaned and chopped (white and light green parts only)
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 tsp dried thyme
• 1/2 tsp black pepper
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Drain and rinse the soaked beans.
2. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the rendered fat in the pot.
3. Add the chopped leek, onion, garlic, carrots, and celery to the pot. Sauté for 5 minutes until softened.
4. Add the soaked beans, chicken broth, thyme, black pepper, and salt to the pot. Bring to a boil, then reduce to a simmer and cook for 1-1.5 hours, or until the beans are tender.
5. Stir in the crispy bacon, then simmer for an additional 5 minutes to infuse the soup with the smoky bacon flavor.
6. Serve hot, garnished with fresh parsley.

This navy bean soup with bacon and leeks is rich, savory, and comforting, making it a perfect dish for any season. The bacon provides a smoky richness, while the leeks add a mild onion flavor that complements the beans. Together, they create a well-balanced soup that is both hearty and satisfying. This recipe is ideal for anyone craving a flavorful and indulgent take on a classic navy bean soup.

Navy Bean Soup with Garlic and Lemon

This refreshing and zesty version of navy bean soup is elevated by the addition of garlic and a burst of lemon. The bright citrus flavor complements the creamy beans, while the garlic adds a fragrant richness. It’s a lighter, yet still comforting, take on the classic navy bean soup.

Ingredients:

• 2 cups dried navy beans, soaked overnight
• 6 cups vegetable broth
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 bay leaf
• Salt to taste
• 1 lemon, zest and juice
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Drain and rinse the soaked beans.
2. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, cooking for 5-7 minutes until softened.
3. Add the soaked beans, vegetable broth, oregano, black pepper, bay leaf, and salt to the pot. Bring to a boil, then reduce the heat and simmer for 1-1.5 hours, until the beans are tender.
4. Stir in the lemon zest and juice, adjusting seasoning with salt as needed.
5. Serve hot, garnished with fresh parsley.

The bright and aromatic flavors of garlic and lemon transform this navy bean soup into a light, yet satisfying dish. The garlic provides depth while the lemon adds a refreshing zing that balances the creamy beans. This soup is ideal for those looking for a dish that’s both flavorful and refreshing, perfect for warmer weather or when you want a lighter soup option without compromising on taste.

Navy Bean Soup with Butternut Squash

A hearty and delicious twist on traditional navy bean soup, this recipe incorporates roasted butternut squash, adding a sweet, velvety texture to the dish. The mild sweetness of the squash complements the creamy beans, creating a perfectly balanced and filling soup.

Ingredients:

• 2 cups dried navy beans, soaked overnight
• 6 cups vegetable broth
• 1 medium butternut squash, peeled, cubed, and roasted
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp black pepper
• Salt to taste
• Fresh sage leaves for garnish
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes, or until tender and slightly caramelized.
2. Drain and rinse the soaked beans.
3. In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery, cooking for 5-7 minutes until softened.
4. Add the soaked beans, vegetable broth, ground ginger, cinnamon, black pepper, and salt to the pot. Bring to a boil, then reduce the heat and simmer for 1-1.5 hours, until the beans are tender.
5. Stir in the roasted butternut squash and cook for an additional 10 minutes.
6. Serve hot, garnished with fresh sage leaves.

The roasted butternut squash gives this navy bean soup a smooth, naturally sweet flavor that complements the beans beautifully. The spices of ginger and cinnamon add a warming, cozy touch, making this soup perfect for colder weather. It’s a satisfying and nutrient-rich dish, ideal for those seeking a comforting soup with a twist of sweetness and spice.

Navy Bean Soup with Mushrooms and Thyme

A savory and earthy navy bean soup enhanced by the umami flavor of mushrooms and the fragrant notes of thyme. The mushrooms infuse the broth with a rich, deep flavor, creating a satisfying soup that is hearty yet full of depth.

Ingredients:

• 2 cups dried navy beans, soaked overnight
• 6 cups vegetable broth
• 1 cup sliced cremini or button mushrooms
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 tsp dried thyme
• 1/2 tsp black pepper
• Salt to taste
• Fresh parsley for garnish
• 1 tbsp olive oil

Instructions:

1. Drain and rinse the soaked beans.
2. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, cooking for 5-7 minutes until softened.
3. Add the sliced mushrooms and thyme to the pot, cooking for another 5 minutes until the mushrooms are tender and releasing their moisture.
4. Add the soaked beans, vegetable broth, black pepper, and salt. Bring the mixture to a boil, then reduce the heat and simmer for 1-1.5 hours, until the beans are tender.
5. Serve hot, garnished with fresh parsley.

This navy bean soup with mushrooms and thyme is a comforting dish with a rich, earthy flavor. The mushrooms add depth to the broth, while the thyme infuses the soup with an aromatic, herbal essence. It’s a great option for those who enjoy a more savory, umami-packed soup that still retains the comforting qualities of a traditional navy bean recipe. Whether paired with a piece of toasted bread or enjoyed on its own, this soup is both filling and satisfying.

Navy Bean Soup with Sausage and Kale

A hearty and flavorful soup, combining the creamy texture of navy beans with the savory richness of sausage and the earthy, nutrient-packed kale. This comforting dish is a complete meal in a bowl, offering both heartiness and nutrition.

Ingredients:

• 2 cups dried navy beans, soaked overnight
• 6 cups chicken broth
• 1/2 lb Italian sausage, removed from casing and crumbled
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cups fresh kale, chopped
• 1 tsp dried rosemary
• 1/2 tsp red pepper flakes (optional for a little heat)
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Drain and rinse the soaked beans.
2. In a large pot, heat a drizzle of olive oil over medium heat. Add the crumbled sausage and cook, breaking it apart, until browned and cooked through, about 5-7 minutes. Remove the sausage and set aside.
3. In the same pot, add a bit more oil if needed and sauté the onion, garlic, carrots, and celery until softened, about 5-7 minutes.
4. Add the soaked beans, chicken broth, rosemary, red pepper flakes, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 1-1.5 hours until the beans are tender.
5. Stir in the cooked sausage and chopped kale. Cook for another 5-7 minutes until the kale is tender.
6. Serve hot with a drizzle of olive oil or a sprinkle of Parmesan if desired.

This navy bean soup with sausage and kale is both satisfying and nourishing. The sausage adds a savory richness that complements the creamy beans, while the kale brings a fresh, slightly bitter balance to the dish. The herbs and red pepper flakes offer a burst of flavor and warmth. This recipe is a wholesome and filling option that will keep you feeling full and energized.

Navy Bean Soup with Zucchini and Pesto

A light yet flavorful navy bean soup that features the addition of fresh zucchini and a vibrant pesto swirl. The zucchini adds a mild, slightly sweet flavor, while the pesto elevates the soup with its herby richness, creating a fresh and delicious meal.

Ingredients:

• 2 cups dried navy beans, soaked overnight
• 6 cups vegetable broth
• 2 medium zucchinis, chopped
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1/2 cup pesto (store-bought or homemade)
• 1 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Drain and rinse the soaked beans.
2. In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery and cook until softened, about 5-7 minutes.
3. Add the chopped zucchinis, soaked beans, vegetable broth, dried basil, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 1-1.5 hours until the beans are tender.
4. Stir in the pesto, allowing it to swirl into the soup and infuse it with herby flavor. Simmer for an additional 5 minutes to meld the flavors.
5. Serve hot with a sprinkle of Parmesan cheese if desired.

The zucchini in this soup adds a delicate flavor that complements the creamy navy beans, while the pesto elevates the dish with its fresh, herby notes. This soup offers a refreshing, light take on the classic navy bean soup, ideal for those who want a vegetable-packed, aromatic dish. It’s perfect for a healthy lunch or a lighter dinner option.

Navy Bean Soup with Corn and Bell Peppers

A bright and colorful navy bean soup, filled with sweet corn, bell peppers, and a savory broth. The combination of beans and corn gives the soup a lovely sweetness, while the bell peppers add a crisp, refreshing crunch. This dish is both hearty and vibrant.

Ingredients:

• 2 cups dried navy beans, soaked overnight
• 6 cups vegetable broth
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Olive oil for cooking

Instructions:

1. Drain and rinse the soaked beans.
2. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and bell peppers, sautéing for 5-7 minutes until softened.
3. Add the soaked beans, vegetable broth, corn, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 1-1.5 hours, until the beans are tender.
4. Serve hot, garnished with fresh cilantro.

This navy bean soup with corn and bell peppers is vibrant, hearty, and full of flavor. The sweetness of the corn pairs perfectly with the creamy beans, and the bell peppers bring a refreshing crunch to each bite. The cumin and smoked paprika add a subtle smokiness, while the cilantro brings a fresh, zesty finish. This colorful soup is a great option for those looking for a bright and flavorful twist on the traditional navy bean recipe.

Note: More recipes​ are coming soon!