Navy Beans & Greens Soup
vegan ~ plant-based ~ dairy-free ~ egg-free ~ gluten-free
Serves: 6
Total Time: 2 hours
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Navy Beans & Greens Soup! This soup is made using creamy Navy Beans and savory Collard Greens. Included with the soup is a traditional Miroux piox (carrots, celery, onions). Also, I love the unique flavor of the Worcestershire sauce. The smokiness of the Liquid Smoke really makes this soup delicious. The flavors of this recipe are truly exceptional. And bonus – using dried beans is also cost-effective. Try the unique taste of this hearty and flavorful soup. Enjoy!
Ingredients:
1lb of Navy Beans (soaked overnight)
2 Tbsp Extra Virgin Olive Oil
1 small Onion, diced/chopped
1 Tbsp minced Garlic (or 2 Garlic Cloves, minced)
4 Stalks of Celery, chopped
2 Carrots, diced
2 Bay Leaves
1 Tsp Black Pepper
1 Tsp Smoked Paprika
1 Tsp Oregano
2 Tbsp Worcestershire sauce (vegan-friendly)
1 Tbsp Liquid Smoke
1 Tbsp Tomato Sauce or Ketchup
2 Quarts of Vegetable Broth
Salt/Sugar and additional Pepper to taste
2 Bunches of Collard Greens and 1 Cup of Apple Cider Vinegar
Directions:
-Sort through beans to remove and discard any stones, debris, or damaged/discolored beans.
-Rinse beans and place them in a large bowl covered with water. Allow the beans to soak overnight or for a minimum of 8 hours.
-The next day, chop and prepare your veggies, then set aside.
-For the collard greens, rinse and remove the thick center stem. Roll them up and cut them in a chiffonade style, which creates ribbons or strips. Place the collard greens in a small bowl with 1 cup of Apple Cider. Allow the greens to soak while you prepare your soup.
-In a large pot, add the Extra Virgin Olive Oil along with the Onions, Garlic, Carrots, and Celery.
-Sauté for about 3 to 5 minutes until onions become translucent (pictured above).
-Next, drain your Navy Beans and add them to the pot with your sautéed veggies. Stir to combine.
-To the pot, add in your Bay Leaves, Black Pepper, Smoked Paprika, and Oregano. Then, add Worcestershire sauce, Liquid Smoke, Tomato Sauce/Ketchup, and Vegetable Broth. Stir to soup to combine.
-Place soup on high heat and then bring to a boil. Once the soup begins to boil, reduce heat to low. Allow the soup to cook for 1 hour and 30 minutes. Keep it uncovered.
-After the soup has been cooked, turn off heat and allow soup to sit for 20 minutes before serving.
-Enjoy
Navy Beans & Greens Soup
Course: Lunch, DinnerCuisine: American, VeganDifficulty: Easy, Intermediate6
servings2
hoursIngredients
1lb of dried Navy Beans (soaked overnight)
2 Tbsp Extra Virgin Olive Oil
1 small Onion, diced/chopped
1 Tbsp minced Garlic (or 2 Garlic Cloves, minced)
4 Stalks of Celery, chopped
2 Carrots, diced
2 Bay Leaves
1 Tsp Black Pepper
1 Tsp Smoked Paprika
1 Tsp Oregano
2 Tbsp Worcestershire sauce (vegan-friendly)
1 Tbsp Liquid Smoke
1 Tbsp Tomato Sauce or Ketchup
2 Quarts of Vegetable Broth
Salt/Sugar to taste and additional pepper, if needed
2 Bunches of Collard Greens and 1 Cup of Apple Cider Vinegar
Directions
- -Sort through beans to remove and discard any stones, debris, or damaged/discolored beans.
- -Rinse beans and place them in a large bowl covered with water. Allow the beans to soak overnight or for a minimum of 8 hours.
- -The next day, chop and prepare your veggies, then set aside.
- -For the collard greens, rinse and remove the thick center stem. Roll them up and cut them in a chiffonade style, which creates ribbons or strips. Place the collard greens in a small bowl with 1 cup of Apple Cider. Allow the greens to soak while you prepare your soup.
- -In a large pot, add the Extra Virgin Olive Oil along with the Onions, Garlic, Carrots, and Celery.
- -Sauté for about 3 to 5 minutes until onions become translucent (pictured above).
- -Next, drain your Navy Beans and add them to the pot with your sautéed veggies. Stir to combine.
- -To the pot, add in your Bay Leaves, Black Pepper, Smoked Paprika, and Oregano. Then, add Worcestershire sauce, Liquid Smoke, Tomato Sauce/Ketchup, and Vegetable Broth. Stir to soup to combine.
- -Place soup on high heat and then bring to a boil. Once the soup begins to boil, reduce heat to low and allow the soup to cook for 1 hour and 30 minutes, uncovered.
- -After the soup has been cooked, turn off heat and allow soup to sit for 20 minutes before serving.
- Enjoy!
