Navy Bean Soup
User Reviews
5
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Prep Time
4 hrs
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Cook Time
1 hr 20 mins
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Total Time
5 hrs 20 mins
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Servings
8 people
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Calories
376 kcal
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Course
Main Course
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Cuisine
American
Navy Bean Soup
Description
This Navy Bean Soup begins by soaking dried navy beans for several hours to soften them before simmering in chicken stock. The soup incorporates sautéed carrots, celery, and garlic along with crisped bacon and chopped ham, lending smoky and meaty richness.
Tomatoes and Worcestershire sauce add acidity and umami, while onion powder, garlic powder, parsley, and a bay leaf bring seasoning complexity. Simmering helps thicken the soup and tenderize the beans fully.
The soup can be served as a filling main on its own or accompanied by bread. It holds well, developing more flavor over time, and can be refrigerated or frozen for later meals.
To use canned beans as a shortcut, drain and rinse them before adding to the soup. Using filtered water for soaking dried beans helps improve softness. Adjusting vegetable sizes evenly ensures uniform cooking and texture in the finished soup.
Ingredients
- 1 (16-ounce) package Navy beans cleaned and sorted, dried
- water to cover
- 6 cups chicken stock
- ½ cup butter
- 1 teaspoon garlic minced
- 4 carrot chopped
- 2 celery chopped, stalks
- 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 garlic minced
- 1 tablespoon parsley dried
- 2 teaspoons garlic powder
- 1 bay leaf
- 2-3 cups water
- 1 teaspoon garlic salt
- ½ teaspoon black pepper ground
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
- Soak the navy beans for 4-6 hours or ideally 8-10 hours, but do not exceed 12 hours.
- Use filtered or distilled water to avoid hard water effects on bean soaking.
- Canned navy beans can replace dried beans; rinse and drain before adding.
- Soup stores in the fridge for up to 5 days or freezes well up to 3 months.
- Reheat in a pot or microwave; smaller portions warm evenly this way.
- Cut vegetables to similar sizes for even cooking and easier eating.
- Slow cooker version available: sauté vegetables and bacon, then cook all ingredients on low for 7-8 hrs or high for 3-4 hrs.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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