Navy Bean Primavera Soup

Tiffany Bannworth


This hearty soup warms you inside and out. You can add whatever fresh veggies you have on hand.

We love it with Thyme and Garlic Floating Bread.


★★★★★ 2 votes

10 Min
4 Hr


  • 1 lb
    navy beans, dry
  • 1 gal
  • 3
    chicken bouillon cubes
  • 1 c
    leeks, chopped
  • 2 c
    yellow squash, chunked (for rustic appeal)
  • 1 c
    eggplant, cut, sauteed in sesame oil
  • 1/2 c
    green onions, chopped
  • 1 clove
    garlic, minced
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 1 Tbsp
  • 1 Tbsp
  • 1/4 c
    worcestershire sauce
  • ·
    salt and pepper to taste
  • ·
    thyme and garlic floating bread (see recipe)

How to Make Navy Bean Primavera Soup


  1. In a large soup pot with a cover, boil beans in water until soft.
  2. Then add the rest of the ingredients, aside from bread. Bring to boil, then lower heat to low medium.
  3. Cover and simmer for an hour or more. Stirring every 30 minutes.
  4. Prepare this recipe when ready to serve.
    Thyme and Garlic Floating Bread

Printable Recipe Card

About Navy Bean Primavera Soup

Dietary Needs: Vegetarian
Other Tag: Healthy

Show 2 Comments & Reviews

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