Navy Bean Soup Recipe
Introduction
There’s something undeniably cozy about a bowl of Navy Bean Soup. The smooth, velvety texture of the beans paired with savory vegetables and aromatic herbs creates a warm hug in every spoonful. Whether you’re looking for a nutritious lunch or a filling dinner, this classic soup delivers the perfect balance of flavor and satisfaction. It’s an easy, wholesome recipe that nourishes both body and soul—ideal for a chilly evening or any time you crave comfort food.
Prep Time
15 Minutes
Cook Time
1 Hour
Servings
6 Persons
Diet Type
Vegetarian
Difficulty
Easy
Rating
⭐⭐⭐⭐⭐
Why This Recipe Works
Ingredients for Recipe
2 cups dried navy beans: (Soak overnight for quicker cooking or use canned beans for convenience)
1 tablespoon olive oil: (For a healthier fat option that enhances the flavor of the soup)
1 large onion, diced: (A base of onions adds sweetness and depth to the soup)
2 cloves garlic, minced: (Add at the right time to avoid burning—brown garlic adds a bitter taste)
3 carrots, peeled and chopped: (Provides sweetness and color to balance the beans)
2 celery stalks, chopped: (Offers an aromatic crunch that complements the soup’s texture)
1 bay leaf: (For an extra layer of aromatic flavor)
1 teaspoon thyme: (An essential herb that pairs beautifully with beans)
4 cups vegetable broth: (Can substitute with chicken broth for added depth)
1 cup cooked ham, diced: (Optional but adds a savory, smoky element)
Salt & pepper, to taste: (Adjust seasoning to your preference)
Step-by-Step Instructions
- Prep the beans: If using dried beans, soak them overnight or boil for 5 minutes and let them sit for 1 hour. Drain before using.
- Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the diced onions, carrots, and celery, sautéing until tender, about 5-7 minutes.
- Add garlic and seasonings: Stir in garlic, thyme, and bay leaf, cooking for an additional minute until fragrant.
- Cook the soup: Add the soaked beans and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for about 1 hour or until beans are tender.
- Add the ham (optional): For a meaty variation, stir in the diced ham and cook for another 10 minutes.
- Season to taste: Adjust the salt and pepper, then remove the bay leaf.
- Serve: Ladle the soup into bowls and enjoy!
Chef’s Insight: Letting the vegetables caramelize lightly adds richness to the soup.
Pro Tips & Common Mistakes to Avoid
If you prefer a smoother texture, use an immersion blender to partially purée the soup before serving.
For extra flavor, add a splash of vinegar or a squeeze of lemon juice before serving for a bright, tangy finish.
Don’t skip the soaking step for dried beans—it makes them cook faster and prevents an overly thick soup.
Forgetting to check the seasoning—this soup benefits from plenty of salt and pepper, so don’t be shy!
Serving, Nutrition, Storage, Reheating & Freezing Guide
A hearty bowl of Navy Bean Soup is perfect for storing in the fridge for up to 4 days, allowing the flavors to meld even further. It also freezes beautifully—just store in an airtight container and freeze for up to 3 months. To reheat, simply thaw and heat on the stove or in the microwave, adding a splash of water or broth to adjust consistency if needed.
Navy Bean Soup Recipe
Ingredients
- 2 Cups Dried Navy Beans
- 1 Tablespoon Olive oil
- 1 Large Onion
- 2 Cloves Garlic
- 3 Carrots
- 2 Celery stalks
- 1 Bay leaf
- 1 Teaspoon Thyme
- 4 Cups Vegetable broth
- 1 Ham Cooked ham
- To taste Salt
- To taste Black pepper
Instructions
- Prep the beans: If using dried beans, soak them overnight or boil for 5 minutes and let them sit for 1 hour. Drain before using.
- Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the diced onions, carrots, and celery, sautéing until tender, about 5-7 minutes.
- Add garlic and seasonings: Stir in garlic, thyme, and bay leaf, cooking for an additional minute until fragrant.
- Cook the soup: Add the soaked beans and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for about 1 hour or until beans are tender.
- Add the ham (optional): For a meaty variation, stir in the diced ham and cook for another 10 minutes.
- Season to taste: Adjust the salt and pepper, then remove the bay leaf.
- Serve: Ladle the soup into bowls and enjoy!
Notes
- Add Protein: For a heartier meal, consider adding plant-based proteins like chickpeas, lentils, or tofu to boost the nutrition.
- Storage: Store leftover soup in an airtight container in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months.
- Freshness Tip: Garnish with fresh parsley or cilantro just before serving to add a refreshing burst of flavor.
- Vegetable Variations: Feel free to experiment by adding extra vegetables such as zucchini, bell peppers, or spinach for more flavor and variety.
FAQs
This Navy Bean Soup is the ultimate comfort food, offering a deliciously rich flavor and perfect texture. Whether you’re cooking for your family or preparing meals for the week ahead, this recipe is sure to impress. Don’t wait—try this soul-warming soup today and share it with those you love. Feel free to share your results in the comments below or tag us on social media—we’d love to hear how your Navy Bean Soup turned out!
