The Navy Bean Soup Recipe to make on Repeat this winter
The Navy Bean Soup Recipe to make on Repeat this winter! is a easy Cantonese recipe that serves 4. 300 calories per serving. Recipe by Yeung Man Cooking on YouTube.
Prep: 15 min | Cook: 13 min | Total: 38 min
Cost: $10.32 total, $2.58 per serving
Ingredients
- 5 cloves Garlic (peeled and roughly chopped)
- 1 medium Onion (diced)
- 2 tbsp Olive Oil (extra‑virgin preferred)
- 1 tbsp Fresh Thyme (leaves stripped from a few sprigs)
- 0.5 tsp Dried Oregano
- 2 tsp Salt (optional, adjust to taste)
- 1 tsp Crushed Chili Flakes
- 0.25 tsp Turmeric
- 3 caps King Oyster Mushrooms (roughly chopped)
- 2 400 ml cans Canned Navy Beans (rinsed and drained)
- 1 400 ml can Canned Chickpeas (rinsed and drained)
- 2 L Vegetable Stock (low‑sodium preferred)
- 2 cups Fresh Spinach (roughly chopped)
- 1 Lemon (zest and juice)
- 1 Avocado (sliced, ripe)
- to taste Freshly Cracked Black Pepper
Instructions
Prepare aromatics
Peel and roughly chop about five garlic cloves. Dice one medium onion.
Time: PT5M
Sauté garlic and onion
Heat 2 tbsp olive oil in a large stock pot over medium heat. Add the diced onion and chopped garlic; sauté for 3–4 minutes until softened and fragrant.
Time: PT4M
Temperature: Medium
Add herbs and spices
Stir in the fresh thyme leaves, ½ tsp dried oregano, 2 tsp salt (optional), 1 tsp chili flakes, and ¼ tsp turmeric. Cook for about 1 minute to release aromas.
Time: PT1M
Temperature: Medium
Combine beans, mushrooms, and stock
Add the rinsed and drained navy beans, chickpeas, roughly chopped king oyster mushrooms, and 2 L vegetable stock to the pot. Stir to combine.
Time: PT2M
Bring to a boil
Increase heat to high and bring the soup to a rolling boil. Once boiling, reduce to a gentle simmer for 5 minutes.
Time: PT5M
Temperature: High then simmer
Blend part of the soup
Transfer 2–3 cups of the hot soup into a blender. Blend on medium‑high for a few seconds until smooth, then pour back into the pot.
Time: PT2M
Add spinach
Stir in the chopped fresh spinach. The hot soup will wilt the leaves in about 1 minute.
Time: PT1M
Finish with garnish
Ladle soup into serving bowls. Top each bowl with a sprinkle of lemon zest, a drizzle of freshly squeezed lemon juice, sliced avocado, and a pinch of cracked black pepper.
Time: PT2M
Nutrition Facts
- Calories
- 300
- Protein
- 12 g
- Carbohydrates
- 38 g
- Fat
- 10 g
- Fiber
- 9 g
Dietary info: Vegetarian, Vegan, Gluten-Free
Allergens: Legumes (beans, chickpeas), Avocado
Ingredient Substitutions
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Onion: Shallots (2), Red onion (1)
- Instead of Olive Oil: Canola oil, Vegetable oil
- Instead of Fresh Thyme: Dried thyme (1 tsp)
- Instead of Dried Oregano: Italian seasoning (0.5 tsp)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Crushed Chili Flakes: Paprika (1 tsp), Cayenne pepper (¼ tsp)
- Instead of Turmeric: Ground cumin (¼ tsp)
- Instead of King Oyster Mushrooms: Portobello mushrooms (2 large), Shiitake mushrooms (150 g)
- Instead of Canned Navy Beans: Canned Great Northern beans (2 cans)
- Instead of Canned Chickpeas: Canned white beans (1 can)
- Instead of Vegetable Stock: Water + bouillon cube (2 L)
- Instead of Fresh Spinach: Baby kale (2 cups), Swiss chard (2 cups)
- Instead of Lemon: Lime zest and juice
- Instead of Avocado: Silken tofu cubes (½ cup)
- Instead of Freshly Cracked Black Pepper: White pepper
Equipment Needed
- Knife
- Cutting Board
- Large Stock Pot
- Wooden Spoon
- Measuring Spoons
- Measuring Cups
- Blender (immersion or countertop)
- Microplane or Fine Grater
- Ladle
- Serving Bowls
Critical Steps — Do Not Skip
- Sautéing garlic and onion without burning.
- Blending a portion of the soup to achieve a creamy texture.
- Adding spinach at the end to preserve its color and nutrients.
Chef Tips from the Video
- Use fresh thyme leaves for the brightest flavor; dried thyme can be used but will be less aromatic.
- A splash of lemon juice at the end lifts the earthy flavors and balances the chili heat.
- If you prefer a richer mouthfeel, stir in a tablespoon of coconut cream just before serving.
Troubleshooting
Soup is too thin after blending.
Simmer uncovered for a few more minutes to reduce, or blend a larger portion of beans for extra body.
Spinach becomes mushy and disintegrates.
Add spinach at the very end and stir just until wilted (about 1 minute).
Blender overflows with hot liquid.
Blend in batches, vent the lid slightly, and let the soup cool for a minute before blending.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portion‑size bags for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Do not store at room temperature; refrigerate promptly after cooling.
Make-Ahead Tips
- Soup can be made a day ahead; reheat gently on the stove and add fresh spinach before serving.
- Freeze individual portions; thaw overnight in the fridge and finish with garnish.
Frequently Asked Questions
What is the cultural significance and history of Rustic White Bean and Spinach Soup in Cantonese cuisine?
While not a traditional Cantonese staple, bean‑based soups have long been part of Southern Chinese home cooking, valued for their nourishing qualities. This rustic version blends classic Cantonese aromatics with Western ingredients like avocado, reflecting modern fusion trends in Hong Kong kitchens.
What are the traditional regional variations of bean and spinach soups in Chinese cuisine?
In mainland China, similar soups often use mung beans or soybeans and may include Chinese cabbage instead of spinach. Some regions add pork bones for depth, while coastal areas might incorporate seafood. The Cantonese version typically stays light, emphasizing fresh herbs and a clear broth.
How is Rustic White Bean and Spinach Soup traditionally served in Cantonese households?
It is usually served hot in shallow bowls, garnished with a drizzle of sesame oil or fresh herbs. In a Cantonese setting, it might accompany a small plate of steamed rice or be enjoyed as a starter during family meals.
What occasions or celebrations is Rustic White Bean and Spinach Soup associated with in Cantonese culture?
Bean soups are often prepared for cooler weather, family gatherings, or as a comforting dish after a long day. While not tied to a specific festival, it is a popular “comfort” soup during the Lunar New Year’s first week when families seek nourishing foods.
What authentic traditional ingredients are used in Rustic White Bean and Spinach Soup versus acceptable substitutes?
Authentic ingredients include fresh thyme, king oyster mushrooms, and Cantonese‑style vegetable stock. Substitutes can be dried thyme, portobello mushrooms, or store‑bought low‑sodium broth without compromising flavor.
What other Cantonese dishes pair well with Rustic White Bean and Spinach Soup?
Pair it with simple steamed fish (e.g., ginger‑scallion steamed cod), a side of stir‑fried bok choy, or a plate of jasmine rice. The light, bright flavors of the soup complement richer meat dishes and delicate dim sum.
What makes Rustic White Bean and Spinach Soup special or unique in Cantonese cuisine?
The soup combines the earthy depth of navy beans and chickpeas with the umami of king oyster mushrooms, then brightens the palate with lemon zest and avocado. This balance of hearty texture and fresh acidity is a modern twist on classic Cantonese broth‑based soups.
How has Rustic White Bean and Spinach Soup evolved over time in modern Hong Kong cooking?
Home cooks have incorporated globally popular ingredients like avocado and lemon to update traditional bean soups, creating a fusion that appeals to health‑conscious diners. The use of a blender for a creamy texture also reflects contemporary kitchen techniques.
What are the most common mistakes to avoid when making Rustic White Bean and Spinach Soup?
Common errors include over‑cooking the garlic, which can turn bitter, and blending the entire pot, which may make the soup too thick. Also, adding spinach too early causes it to disintegrate, losing its bright color.
Why does this Rustic White Bean and Spinach Soup recipe use a partial blend instead of blending the whole pot?
Blending only a portion creates a creamy base while retaining texture from whole beans and mushrooms. This technique prevents the soup from becoming overly thick and keeps the rustic appearance.
Can I make Rustic White Bean and Spinach Soup ahead of time and how should I store it?
Yes, the soup can be prepared up to three days in advance. Store it in an airtight container in the refrigerator and reheat gently, adding fresh spinach and avocado just before serving to maintain texture.
What does the YouTube channel Yeung Man Cooking specialize in?
The YouTube channel Yeung Man Cooking focuses on approachable, home‑cooked Asian recipes, especially Cantonese and broader Chinese dishes, with clear step‑by‑step tutorials and a focus on comfort food.
How does the YouTube channel Yeung Man Cooking's approach to Cantonese cooking differ from other Chinese cooking channels?
Yeung Man Cooking emphasizes simplicity and ingredient accessibility, often using pantry staples and modern kitchen tools like blenders, whereas many other channels may focus on more elaborate techniques or restaurant‑style presentations.
Last updated: August 24, 2026
