Navy Bean Soup

  • Yield: 4 servings


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