"A simple soup for the chilly winter days ahead. Sure to be a family favorite!"
Navy Bean and Spinach Soup
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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.
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- Recipe Card
Prep time: 10mins
Cook time: 40mins
Serves or Makes: 6
Recipe Card
ingredients
- 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
Method
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.