Vegan Navy Bean and Kale Soup

Making a vegan, hearty and super tasty Vegan Navy Bean and Kale Soup to deal with the cold weather we have all been facing.
Course Soup
Cuisine Gluten free, soup, vegan
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6 people
Author Feed Your Soul Too


  • 1 Bag Dry Navy Beans
  • 1 Medium Yellow Onion diced
  • 2 Stalks Celery diced
  • 2 Whole Carrots peeled and diced
  • 3 Cloves Garlic diced
  • 4 Ounces Kale rough chop
  • 4 Ounces Mustard Greens rough chop
  • 1 28 Ounce Can Whole Tomatoes
  • 4 Cups Vegetable Stock
  • 1/4 Bunch Parsley rough chop
  • 2 Tsp Smoked Paprika
  • 1 1/2 Tbsp Oregano divided
  • 1 Tbsp Thyme divided
  • 1 Tbsp Black Pepper divided
  • 2 Tsp Salt
  • 1 Tbsp Olive oil


  1. In 4 quarts of water, add the dry beans.  Bring to a boil and reduce to a simmer.  Let cook for 1 - 2 hours until soft.

    Heat the olive oil in a Dutch oven and add the onion, carrots and celery and add half the thyme, oregano and black pepper and the smoked paprika and salt.  Cook for 3 - 4 minutes to soften.  Add the sliced garlic and cook for 1 minute.

    Add the tomatoes and break up with a wooden spoon.

    Add the stock, bring to a boil then reduce to a simmer.  Add the beans and then the parsley.  Finish by adding the kale, mustard greens and remaining spices.  Simmer for 10 minutes.

    Serve and enjoy!