There’s something special about a bowl of hearty, homemade navy bean soup. It’s warm, comforting, and packed with rich, smoky flavor. Whether you’re making it for a cozy family dinner or prepping ahead for a week of satisfying meals, this soup is a classic that never disappoints. Trust me, once you taste it, you’ll want to make it again and again!
Why You’ll Love This Recipe
Hearty and Satisfying: Loaded with tender beans, savory broth, and smoky ham, this soup is a full meal in a bowl.
Budget-Friendly: Uses simple, affordable ingredients that are easy to find.
Great for Meal Prep: It tastes even better the next day, making it perfect for leftovers.
Easy to Customize: Add extra veggies, swap out the ham for bacon, or make it vegetarian with a few simple tweaks.
Nutrient-Rich: Packed with protein and fiber to keep you full and energized.
Ingredients in Navy Bean Soup
This soup comes together with a handful of wholesome ingredients that create deep, satisfying flavors. Let’s break it down:
Navy Beans: The star of the dish! These small, creamy beans become tender and delicious as they simmer.
Smoked Ham or Ham Hock: Adds rich, smoky flavor that infuses the broth.
Onion, Carrots, & Celery: The aromatic trio that builds the base of the soup.
Garlic: Enhances the savory depth of the broth.
Chicken or Vegetable Broth: Creates a flavorful, comforting base for the soup.
Bay Leaf & Thyme: Adds an earthy, herbal touch.
Salt & Pepper: Simple seasonings that bring everything together.
Olive Oil or Butter: Used for sautéing the veggies, adding richness.
Optional: A splash of vinegar or lemon juice at the end to brighten the flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Soak the Beans: If using dried beans, soak them overnight in plenty of water. Drain and rinse before cooking.
Sauté the Aromatics: Heat olive oil or butter in a large pot over medium heat. Add onions, carrots, and celery, cooking until softened. Stir in the garlic and cook for another minute.
Add the Beans & Broth: Pour in the broth, then add the navy beans, ham, bay leaf, and thyme.
Simmer to Perfection: Bring to a boil, then reduce heat and let it simmer for about 1.5 to 2 hours, or until the beans are tender and the flavors are well combined.
Shred the Ham: Remove the ham hock or smoked ham, shred the meat, and stir it back into the soup.
Season & Serve: Taste and adjust seasoning if needed. Add a splash of vinegar or lemon juice for extra brightness. Serve warm and enjoy!
How to Serve Navy Bean Soup
With Crusty Bread: Perfect for soaking up the delicious broth. With a Side Salad: A fresh green salad balances the hearty soup. With Hot Sauce: A few dashes of your favorite hot sauce can add a nice kick. With Extra Ham or Bacon: For even more smoky goodness, top with crispy bacon bits or extra shredded ham. With Fresh Herbs: A sprinkle of fresh parsley or thyme brightens up the flavors.
Additional Tips
Use a Slow Cooker: Let the soup simmer all day for an effortless meal. Try a Smoked Turkey Leg: A great alternative to ham for a slightly different smoky flavor. Make It Vegetarian: Skip the ham and use extra veggies, plus a teaspoon of smoked paprika for depth. Thicken It Up: Mash some of the beans or blend a portion of the soup for a thicker consistency. Store & Reheat: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
FAQ Section
Q1: Can I use canned beans instead of dried?
A1: Yes! Use about three cans of drained navy beans. Reduce the cooking time to about 30 minutes.
Q2: How do I make this in a slow cooker?
A2: Add all ingredients except salt and cook on low for 6-8 hours or high for 4-5 hours.
Q3: Can I freeze navy bean soup?
A3: Absolutely! Let it cool completely, then store in freezer-safe containers for up to 3 months.
Q4: How do I reheat this soup?
A4: Reheat on the stove over low heat, adding a bit of broth or water if it has thickened too much.
Q5: What other beans can I use?
A5: Great Northern beans or cannellini beans are good substitutes.
Q6: Can I use leftover ham from a holiday meal?
A6: Yes! This is a fantastic way to use up leftover ham.
Q7: How do I make it spicier?
A7: Add a pinch of cayenne pepper or a diced jalapeño for some heat.
Q8: Can I make this in an Instant Pot?
A8: Yes! Cook on high pressure for 35 minutes with a natural release.
Q9: What can I add for extra flavor?
A9: A Parmesan rind, smoked paprika, or a splash of Worcestershire sauce can deepen the flavor.
Q10: Can I make this without soaking the beans?
A10: Yes, but it will take longer to cook—around 3 hours. You may need to add extra broth as it simmers.
Final Thoughts
Navy bean soup is a timeless, comforting dish that’s as nourishing as it is delicious. Whether you enjoy it as a hearty lunch, an easy weeknight dinner, or a meal prep staple, it’s bound to become a favorite. Give it a try and let me know how you like to serve it!
Print
Navy Bean Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This hearty and nutritious navy bean soup is packed with protein, fiber, and rich flavors. Made with bacon, fresh spinach, and rosemary, it’s a comforting meal that’s easy to prepare on the stovetop, Instant Pot, or slow cooker!
Ingredients
- 3 (15 oz) cans navy beans, rinsed and drained
- 4 slices center-cut bacon, chopped
- 1 medium onion, chopped
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 2 tbsp tomato paste
- 4 cups reduced-sodium chicken broth
- 2 bay leaves
- 1 sprig fresh rosemary (or a bouquet garni)
- 3 cups baby spinach
Instructions
Instant Pot Method:
- Blend 1 can of beans with 1 cup of water.
- Press the sauté button and cook the bacon until crisp. Remove and set aside.
- Add onion, carrots, and celery to the pot, cooking until soft (about 5 minutes). Stir in tomato paste.
- Add pureed beans, whole beans, broth, rosemary, and bay leaves.
- Cook on high pressure for 15 minutes. Let the pressure release naturally, then remove rosemary and bay leaves.
- Blend 2 cups of soup, then return it to the pot to thicken. Stir in spinach until wilted.
- Serve in bowls topped with crispy bacon.
Stovetop Method:
- Blend 1 can of beans with 1 cup of water.
- In a large pot, cook the bacon until crisp. Remove and set aside.
- Add onion, carrots, and celery to the pot, cooking until soft (about 5 minutes). Stir in tomato paste.
- Add pureed beans, whole beans, broth, rosemary, and bay leaves.
- Bring to a boil, cover, and simmer for 25 minutes until beans and vegetables are soft.
- Blend 2 cups of soup, then return it to the pot to thicken. Stir in spinach until wilted.
- Serve in bowls topped with crispy bacon.
Slow Cooker Method:
- Blend 1 can of beans with 1 cup of water.
- In a skillet, cook bacon until crisp. Remove and set aside.
- Add onion, carrots, and celery to the skillet, cooking until soft (about 5 minutes).
- Transfer vegetables to the slow cooker along with tomato paste, pureed beans, whole beans, broth, rosemary, and bay leaves.
- Cover and cook on low for 8 hours. Remove rosemary and bay leaves.
- Blend 2 cups of soup, then return it to the slow cooker to thicken. Stir in spinach until wilted.
- Serve in bowls topped with crispy bacon.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth.
- If using dried navy beans, soak them overnight and cook longer until tender.
- The soup thickens as it sits—add more broth if needed when reheating.
Nutrition
- Serving Size: 1⅓ cups
- Calories: 211 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 1.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 5 mg