Navy beans, like all dried beans, are a healthy component of a whole-food, plant-based diet. You can make this dish more brothy or creamy, depending upon your preference.

Find this recipe and more in the Forks Over Knives Recipe App.

By Christine Waltermyer,

Ingredients

  • 1 bay leaf
  • 1 cup celery, diced
  • 1 onion, diced
  • 2 carrots, diced
  • 2 cups cooked navy beans
  • Low-sodium vegetable broth
  • ½ teaspoon salt, or to taste
  • 1 teaspoon oregano
  • 1 tablespoon sweet white miso, diluted in ¼ cup water
  • 2 cups chopped kale

Instructions

  • In a large soup pot, layer the bay leaf, celery, onion and carrots. Add the beans on top. Cover with the vegetable broth and bring to a boil.
  • Cover the pot and reduce the heat to simmer on low for 30 minutes or until the vegetables are tender.
  • Add the salt, oregano, miso and kale. Simmer for 10 minutes. Adjust seasonings to taste. *Optional: Before adding the kale, puree half of the soup in a blender for a thicker consistency.  

Comments (0)

(0 from 0 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *

About the Author

Headshot of Christine Waltermyer

About the Author

Christine Waltermyer

Chef Christine Waltermyer is the co-owner of The Natural Kitchen Cooking School, an all-vegan cooking school, and author of The Natural Vegan Kitchen. Christine has developed recipes for Super Immunity by Joel Fuhrman, MD, as well as for Power Foods for the Brain by Neal Barnard, MD, FACC. Find her on Instagram and Youtube.
See More from this Author

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.