The Navy Bean Soup Recipe to make on Repeat this winter!

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

1. Prepare aromatics

   Peel and roughly chop about five garlic cloves. Dice one medium onion.

   Time: PT5M

2. 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

3. 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

4. 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

5. 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

6. 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

7. Add spinach

   Stir in the chopped fresh spinach. The hot soup will wilt the leaves in about 1 minute.

   Time: PT1M

8. 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