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Creamy Navy Bean Soup

Creamy Navy Bean Soup with Carrot, Lemon and Rosemary


  • 12 – 16 oz Dried White Navy Beans
  • 2 Leeks, rinsed and chopped (white and light green parts)
  • 1 lb Yukon Gold Potatoes, (3 medium) peeled and cubed
  • 3 Celery Stalks, chopped
  • 3 Garlic Cloves, minced
  • 3 Carrots, diced
  • 6 Cups Vegetable Broth
  • 2 Teaspoons Rosemary, minced
  • Juice of 1 Lemon
  • Zest of 1/2 Lemon
  • 1/4 Cup Nutritional Yeast


Soak beans in water overnight, drain and rinse well.

Place leeks, celery and carrot in a large pot and cook over medium heat for about 10 minutes until  softened. Add water or vegetable broth by the Tablespoon to keep from sticking to the pan.

Add garlic and rosemary, cook for another minute.

Add the potatoes, beans and vegetable stock. Bring to a boil, then cover, reduce heat and simmer on low for about 1 hour or until beans are tender.

Puree 3 cups of soup in a blender and pour back into the pot to make the soup creamy. Add lemon juice, lemon zest and nutritional yeast and cook for 5 more minutes. Season to taste with salt and pepper.

Notes: If you don’t want to add nutritional yeast to the soup, you can sprinkle it on the soup once served.

If you would like to cut the cooking time in half, you can use a 15-ounce can of drained navy beans instead of the dried beans. Cook the soup on medium-low until the potatoes are tender. About 20 minutes.

This recipe was adapted from the “Forks Over Knives” Cook Book.

About The Author

Christa Bouchez – Certified Plant-Based Nutritionist

Vegan/Raw Food Blogger

Christa’s passion is educating others on how to avoid, control and reverse degenerative diseases by adopting a low fat, whole foods plant-based diet.

She is a long time nutrition, fitness and wellness enthusiast who shares her modern nutritional approach through consulting and lifestyle blogging.

Christa’s idea of a healthy diet is one that is sustainable, heals the planet and is influenced by nutritional quality with more micronutrients per calorie. Christa has her B.S. in Nutrition and Dietetics from Northern Illinois University and is Certified in Plant-Based Nutrition through the T. Colin Campbell Foundation of Cornell University.

For recipes, ideas and more information on Christa, visit