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Navy Bean Soup

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2 tbsp extra virgin olive oil

1/2 cup pancetta or tempeh bacon, diced

1 bay leaf

1 leek, sliced 

2 red potatoes, diced large

1 medium yellow onion, sliced

1 parsnip, diced

2 celery stalks, sliced 

1 tomato diced

8 cups of vegetable stock (or water)

2 cans Dunya Harvest Organic Navy Beans

1 tsp cumin

1/4 tsp smoked paprika

Salt to taste

1 spring onion, diced

1/2 cup shredded smoked gouda (optional)


In a large pot, heat oil on medium heat and add tempeh bacon or pancetta. Brown for about 5 minutes on all sides, then add onions. Continue to stir until onions are translucent then add the bay leaf, leek, potatoes, parsnip, celery, and tomatoes. Mix the pot to lightly fry the ingredients then add the stock, cumin, paprika, and navy beans. Bring to a boil, then simmer on low to medium heat, covered until the potatoes are cooked, about 20 minutes. Add salt to taste. Top with shredded smoked gouda and spring onion. Enjoy!

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