vegan Navy beans soup.

I’m madly in love with soups, and this one is one of my favorites.  

Sopa de verduras, alubias y pan.P&V


Sopa de verduras, alubias y pan.P&V
Sopa de verduras, alubias y pan.P&V
navy beans soup

Vegan Navy beans Soup

Perfect vegan and vegetable soup
No ratings yet
Prep Time 15 mins
Cook Time 15 mins
0 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 6


  • 1 chopped leek white and light green part
  • 2 celery stalks
  • 2 carrots finely chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 11/2 cups of cooked navy beans or 1 can
  • 4 cups water or vegetable broth
  • 2 cups kale or spinach leaves
  • freshly ground black pepper
  • to serve
  • 1 baguette or whole wheat rustic bread torn into small pieces
  • olive oil


  • In a saucepan add the olive oil and place over heat, add the vegetables and salt. Sweat them for a couple of minutes, do not let them brown. The idea is that vegetables release their flavor. Leave for 5-7 minutes or until the leek and celery are semi-transparent.
  • Add water or vegetable broth, white beans and leave covered for about 10 minutes. At the end add the kale leaves and pepper.
  • When the kale leaves are tender and soup simmers, try for seasoning, adjust if necesary.
  • Serve in bowls, top with pieces of bread and finish with a drizzle of olive oil.
Keyword vegetable soup


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.

Notify of
Recipe Rating

Inline Feedbacks
View all comments





Would love your thoughts, please comment.x