Hearty Navy Bean Soup Recipe: Cozy Comfort in a Bowl

Comfort swirls through every spoonful of this hearty navy bean soup recipe that warms you from the inside out.

Generations of home cooks have cherished this classic dish for its simple, nourishing ingredients.

Tender navy beans mingle with smoky ham and aromatic vegetables, creating a rich, satisfying meal.

Rustic and unpretentious, this soup speaks to the heart of home cooking with its deep, layered flavors.

Each bite tells a story of tradition and wholesome goodness.

Perfectly seasoned and simmered to perfection, this soup transforms humble ingredients into a soul-soothing experience.

Prepare to fall in love with a recipe that feels like a warm embrace on a chilly day.

Navy Bean Soup Comfort Qualities

• Packed with protein-rich beans, hearty vegetables, and lean meat, this soup delivers a powerhouse of essential nutrients that support overall health and keep you feeling satisfied.
• Flexible recipe allows swapping ingredients like different bean types, meats, or adding extra vegetables to match your taste preferences or pantry availability.
• Warm, rich soup provides ultimate comfort food experience with deep, layered flavors that remind you of home-cooked meals and cozy family gatherings.
• Utilizes affordable ingredients like dried beans, basic vegetables, and optional meat scraps to create a filling meal that stretches your grocery budget without compromising taste.

Navy Bean Soup Pantry List

• Navy Beans: A hearty legume that provides the base and thickness for the soup.
• Ham or Hambone: Adds rich, smoky flavor and additional protein to the soup.
• Bacon: Provides a crispy, savory topping and extra depth of flavor.

• Onions, Fennel, Celery, Carrots: Create a flavorful and nutritious vegetable base for the soup.
• Garlic: Enhances the overall taste with its aromatic and pungent profile.
• Potatoes: Adds creaminess and helps thicken the soup's texture.
• Tomatoes: Provides a subtle tangy background and additional moisture.

• Broth, Water: Form the liquid base of the soup and help cook the ingredients.
• Salt: Enhances and balances the overall flavor of the soup.
• Chives: Offers a fresh, mild onion-like garnish and bright color.

Tools to Simmer Up Navy Bean Soup

• Dutch Oven: Large, heavy-bottomed pot perfect for simmering soup and sautéing vegetables.
• Sharp Knife: Essential for chopping onions, fennel, celery, carrots, and garlic precisely.
• Cutting Board: Sturdy surface for chopping ingredients safely.
• Wooden Spoon: Great for stirring and mixing soup without scratching pot.
• Measuring Cups/Spoons: Helps measure broth, water, and seasonings accurately.
• Colander: Useful for draining and rinsing beans before cooking.
• Ladle: Helps serve soup smoothly and control portion sizes.

How to Prepare Navy Bean Soup at Home

Step 1: Prepare Dried Beans

If using dried navy beans, submerge them in cold water and let them soak overnight or for at least 8 hours.

After soaking, thoroughly drain and rinse the beans under cool running water to remove any impurities.

Step 2: Crisp Up the Bacon

Place a Dutch oven over medium heat and cook bacon until it turns golden and crispy.

Once done, transfer the bacon to a paper towel-lined plate.

Keep 2 tablespoons of bacon fat in the pot.

If not using bacon, substitute with a mixture of butter and olive oil.

Step 3: Sauté Aromatic Vegetables

• Onions
• Fennel
• Celery
• Carrots

Cook these vegetables until they become soft and translucent, which takes about 10 minutes.

Stir in minced garlic and cook for an additional 30 seconds to release its fragrant oils.

Step 4: Build the Soup Base

• Prepared beans
• Meat (ham or ham bone)
• Chicken or vegetable broth
• Water
• Diced tomatoes
• Dried herbs and spices

Cover the pot and let the soup simmer gently for 1 hour.

Then add diced potatoes and continue cooking for another 30-60 minutes until the beans and potatoes are tender.

Step 5: Final Touches

If using a ham bone, remove it and shred any attached meat back into the soup.

Adjust the liquid by adding water to reach your desired consistency.

Taste and season with salt and pepper.

Garnish with crispy bacon bits and freshly chopped chives before serving.

Smart Soup-Making Tips for Navy Bean Soup

• Use room temperature water when soaking dried beans to help them absorb moisture evenly and reduce cooking time.
• Save crispy bacon bits as a crunchy topping or mix into the soup for extra flavor and texture complexity.
• Swap fennel with leeks or celery for different flavor profiles while maintaining the soup's hearty character.
• Stir in fresh thyme or rosemary during the last 15 minutes of cooking to elevate the soup's aromatic qualities.
• Navy bean soup freezes beautifully for up to 3 months, making it perfect for meal prep and quick future dinners.

Navy Bean Soup Ways to Change Up the Flavors

• Vegetarian Navy Bean Soup: Replace ham or bacon with smoked paprika, liquid smoke, or tempeh for depth. Add extra herbs like rosemary and thyme for rich flavor.
• Low-Sodium Navy Bean Soup: Use low-sodium broth, eliminate added salt, and boost flavor with fresh herbs, garlic, and pepper. Swap bacon for herb-roasted vegetables.
• Gluten-Free Navy Bean Soup: Confirm all broth and ingredient labels are certified gluten-free. Skip wheat-based seasonings and use cornstarch for thickening if needed.
• Mediterranean Navy Bean Soup: Add olives, diced roasted red peppers, fresh parsley, and swap ham with chorizo or Spanish-style sausage for a regional flavor profile.

Soup Serving Inspiration for Navy Bean Meals

• Rustic Hearty Lunch Companion: Pair this soul-warming soup with crusty sourdough bread for dipping and soaking up every delicious drop.
• Cozy Protein Boost: Top with crispy bacon bits, shredded cheese, and fresh chopped chives to elevate the soup's texture and flavor profile.
• Elegant Side Plate: Serve alongside a simple mixed green salad with light vinaigrette to balance the soup's rich, comforting elements and add a fresh contrast.
• Winter Meal Perfection: Present in deep ceramic bowls with extra herbs sprinkled on top, creating a restaurant-quality presentation that feels homemade and inviting.

Best Navy Bean Soup Storage Tips

• Store leftover navy bean soup in airtight containers within 2 hours of cooking. Keep in the refrigerator for 3-4 days, ensuring soup is completely cooled before sealing.
• Transfer soup to freezer-safe containers or heavy-duty freezer bags, leaving 1-inch space for expansion. Freeze for up to 4-6 months. Label with date and contents.
• Pour desired portion into microwave-safe bowl. Cover with microwave-safe lid or plastic wrap with small vent. Heat on medium power in 1-minute intervals, stirring between each interval until soup reaches 165°F.

FAQs

• Why should I soak dried beans before cooking?

Soaking helps reduce cooking time, improves digestibility, and removes some of the complex sugars that can cause digestive discomfort. It also helps beans cook more evenly and become tender faster.

• Can I use canned beans instead of dried beans?

Yes, you can substitute dried beans with canned beans. Drain and rinse canned beans, and reduce the liquid in the recipe since canned beans are already cooked. Use about 2-3 cans of navy beans as a replacement for 1 cup of dried beans.

• What if I don't have a Dutch oven?

You can use a large heavy-bottomed pot or a large stockpot as an alternative. The key is to have a pot that conducts heat evenly and has a tight-fitting lid for simmering the soup.

Navy Bean Soup Recipe

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4.7 from 38 reviews

• Total Time: 9 hours 55 minutes
• Yield: 6 1x

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Description

Navy bean soup brings warmth and comfort to winter meals with hearty flavors from smoky ham and tender legumes. Home cooks can easily prepare this classic American dish for a satisfying and nutritious lunch or dinner.

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Ingredients

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Base Ingredients:

• 1 pound dried white navy beans or 3 (15 ounces) cans navy beans, rinsed and drained
• 8 ounces bacon, finely chopped (optional)
• 2.5 cups chopped ham or shredded chicken

Vegetables:

• 1 large onion, chopped
• 1 bulb fennel, chopped
• 1.5 cups chopped celery
• 3 carrots, chopped
• 4–6 garlic cloves, minced
• 2 cups Yukon gold potatoes, chopped into 0.5-inch cubes
• 1 (14.5 ounces) can fire roasted diced tomatoes, undrained

Liquids & Seasonings:

• 6 cups low sodium chicken broth
• 1 teaspoon ground mustard
• 1 teaspoon dried parsley
• 0.5 teaspoon dried basil
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon pepper
• 0.25 teaspoon red pepper flakes
• 2 bay leaves
• 0.25 cup finely chopped chives
• Salt to taste

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Instructions

1. Soak dried navy beans in cold water for 8-24 hours, then drain and thoroughly rinse to remove any impurities.
2. In a Dutch oven, render bacon until golden and crisp. Remove bacon, reserving 2 tablespoons of rendered fat. If not using bacon, substitute with butter and olive oil.
3. Sauté diced onions, fennel, celery, and carrots over medium heat until softened and translucent, approximately 8-10 minutes. Add minced garlic and cook for an additional 30 seconds.
4. Incorporate navy beans, ham or ham bone, chicken broth, water, diced tomatoes, bay leaves, thyme, and black pepper. Bring to a gentle simmer, cover, and cook for 1 hour, stirring occasionally.
5. Add cubed potatoes to the soup and continue cooking for 30-45 minutes until beans and potatoes are tender and creamy.
6. Remove ham bone, shred any meat, and return to pot. Adjust liquid consistency with additional water if needed. Taste and season with salt and pepper.
7. Ladle soup into bowls, garnish with crispy bacon bits and freshly chopped chives. Serve hot with crusty bread.

Notes

• Soak beans overnight to reduce cooking time and improve digestibility, ensuring a smoother texture and easier absorption of nutrients.
• Render bacon fat slowly for maximum flavor infusion, creating a rich base that elevates the entire soup’s depth and complexity.
• Chop vegetables uniformly to guarantee even cooking and consistent texture throughout the soup, preventing some pieces from becoming mushy while others remain undercooked.
• Consider gluten-free options by using tamari instead of traditional seasonings and verifying broth ingredients for celiac-friendly preparation.

• Prep Time: 8 hours 15 minutes
• Cook Time: 1 hour 40 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 250
• Sugar: 3g
• Sodium: 500mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 12g
• Cholesterol: 20mg