Navy Bean Soup

Name: Navy Bean Soup
Prep time: 4 h
Cook time: 1 h 20 min
Total time: 5 h 20 min
Yield: 8 people
Ingredients: 1 (16-ounce) package dried navy beans; water to cover; 6 cups chicken stock; ½ cup butter; 1 teaspoon minced garlic; 4 carrots; 2 stalks celery; ½ pound bacon; ½ pound ham; 1 (14.5-ounce) can diced tomatoes; 1 teaspoon onion powder; 2 tablespoons Worcestershire sauce; 1 teaspoon minced garlic; 1 tablespoon dried parsley; 2 teaspoons garlic powder; 1 bay leaf; 2-3 cups water; 1 teaspoon garlic salt; ½ teaspoon ground black pepper

User Reviews

5.0

24 reviews

Excellent

Prep Time
4 hrs
Cook Time
1 hr mins
Total Time
5 hrs 20 mins
Servings
8 people
Calories
376 kcal
Course
Main Course
Cuisine
American

Navy Bean Soup

Steven Mason

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Homemade navy bean soup is filled with bite-sized ham and veggies for a flavor-packed soup to enjoy year-round!

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Ingredients

Servings

1 (16-ounce) package dried navy beans, cleaned and sorted
water to cover
6 cups chicken stock
½ cup butter
1 teaspoon minced garlic
4 carrots, chopped
2 stalks celery, chopped
½ pound bacon, chopped
½ pound ham, chopped
1 (14.5-ounce) can diced tomatoes
1 teaspoon onion powder
2 tablespoons Worcestershire sauce
1 teaspoon minced garlic
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
2-3 cups water
1 teaspoon garlic salt
½ teaspoon ground black pepper

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Instructions

Place beans in a large bowl and cover with water 3-4 inches above the beans. Soak for at least 4-6 hours.
In a large pot over medium heat, combine the drained beans and chicken stock and bring to a simmer.
While beans are simmering, melt butter in a large skillet over medium heat. Add minced garlic, carrots, and celery and saute for 10 minutes. Add the veggies to the pot.
In the same skillet over medium-high heat, saute the bacon for 10-15 minutes or until crisp. Drain the grease and add it to the pot.
Add the remaining ingredients: chopped ham, diced tomatoes, onion powder, Worcestershire sauce, minced garlic, dried parsley, garlic powder, water, garlic salt, black pepper, and bay leaf.
Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened. This should take about 45-60 minutes. Remove the bay leaf before serving.

Notes

Recipe Tips.
Crock pot directions. Soak the beans overnight, drain them, and add them to the slow cooker along with the broth. Sauté the vegetable aromatics and cook the bacon. Add them along with the remaining ingredients to the slow cooker. Cook on LOW heat for 7-8 hrs or on HIGH heat for 3-4 hrs.
Store. Let the soup cool before pouring it into an airtight container(s). It can last for 5 days in the fridge or up to 3 months in the freezer.
Reheat. Let the soup thaw if needed and reheat it on the stovetop or crock pot. Smaller portions can be reheated in the microwave.
Allow the beans to soak for at least 4-6 hours, but 8-10 hours is best. Do not exceed 12 hours.
Hard water can inhibit the beans from absorbing the water, so use filtered or distilled water to soak them in.
You can use 4 (15-ounce) cans of navy beans in place of the 16 ounces of dried navy beans in this recipe. Drain the canned beans and rinse them before adding them to the soup.
Cut bite-sized veggies that are similar in size. This will make it easier to eat as well as ensure that the pieces are all evenly cooked.

Nutrition Information

Show Details

Serving 1g Calories 376kcal (19%) Carbohydrates 12g (4%) Protein 15g (30%) Fat 30g (46%) Saturated Fat 13g (65%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 72mg (24%) Sodium 1246mg (52%) Potassium 488mg (14%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 5480IU (110%) Vitamin C 3mg (3%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 376 kcal

% Daily Value*

Serving	1g
Calories	376kcal	19%
Carbohydrates	12g	4%
Protein	15g	30%
Fat	30g	46%
Saturated Fat	13g	65%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	11g	55%
Trans Fat	1g	50%
Cholesterol	72mg	24%
Sodium	1246mg	52%
Potassium	488mg	10%
Fiber	1g	4%
Sugar	5g	10%
Vitamin A	5480IU	110%
Vitamin C	3mg	3%
Calcium	36mg	4%
Iron	1mg	6%