Navy Bean and Spinach Soup by ify.yani | Quick & Easy Recipe | The Feedfeed
Navy Bean and Spinach Soup
"A simple soup for the chilly winter days ahead. Sure to be a family favorite!"
-- @ify.yani
A Note from Feedfeed

This good for the soul soup is packed with loads of vegetables and beans, making it filling without the guilt. It's also gluten-free, dairy-free, and vegan. Soy milk is added at the end to give it a creamy texture. Serve with your favorite toppings, crusty bread, and a fresh squeeze of lemon to brighten it up. 

More from @ify.yani


Prep time 10mins
Cook time 40mins
Serves or Makes: 6


  • 2 19oz cans navy beans, divided
  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 thinly sliced into rounds carrots
  • Salt and freshly ground pepper, to taste
  • 1/ 2 cup baby bella mushrooms, cut into quarters
  • 1 scotch bonnet pepper, seeded and small diced
  • 3 tablespoons fresh thyme
  • 2 tablespoons Italian seasoning
  • 2 tablespoons Cajun seasoning
  • 4 cups vegetable stock
  • 1 1/ 2 cups soy milk


  • Step 1

    Using a blender, puree one can of navy beans. Set aside.

  • Step 2

    In a large pot set to medium, heat olive oil and sauté onion, garlic, and carrots, season with salt and pepper. Cook until fragrant 2-4 minutes.

  • Step 3

    Add mushrooms, and pepper, allow to cook for another 6 minutes. Add thyme and seasonings cooked for an additional minute.

  • Step 4

    Slowly transfer the pureed beans to pot followed by stock. Stir and bring to a boil covered, lower the heat slightly and allow to cook for 25-30 minutes stirring occasionally.

  • Step 5

    Drain and rinse remaining can of navy bean, add to pot along with spinach, allow it to simmer for another 6 minutes. Remove from heat, stir in soy milk. Adjust seasoning to taste. Serve immediately with crusty bread.