Name: Classic Navy Bean Soup
Prep time: 10 min
Cook time: 3 h
Total time: 11 h 10 min
Yield: 6
Ingredients: 1 pound dried navy beans; 1 tablespoon olive oil; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 teaspoon dried thyme; ½ teaspoon dried rosemary; 1 bay leaf; 1 smoked ham hock (optional, but adds a smoky flavor); 8 cups low-sodium chicken broth; Salt and freshly ground black pepper, to taste

Classic Navy Bean Soup

Navy bean soup is a timeless American dish that’s both hearty and budget-friendly. This recipe offers a classic version simmered to perfection, bursting with flavor and perfect for chilly evenings.

Navy beans are a type of small white bean prized for their nutritional content. They’re an excellent source of fiber and protein, making them a filling and satisfying meal. Additionally, navy beans are packed with essential vitamins and minerals, including iron, folate, and potassium.

This recipe highlights the natural creaminess of navy beans with simple aromatics like onion, garlic, and herbs. The addition of a smoked ham hock (optional) infuses the soup with a smoky depth of flavor. For a vegetarian option, vegetable broth can be substituted for chicken broth.

With minimal prep and a simmer time of 1-3 hours, this soup is perfect for busy weeknights. Plus, it’s easily customizable. Want it smoother? Simply mash some of the beans against the side of the pot. Leftovers store beautifully, making it a great option for meal prepping.

So next time you’re craving a comforting and nourishing meal, try this classic navy bean soup recipe. It’s sure to become a new favorite in your kitchen.

Questions I often get asked about this recipe:

Can I use canned navy beans instead of dried?
Yes, you can! To use canned beans, drain and rinse 2 (15 oz) cans of navy beans. Add them to the pot with the broth in step 3. Reduce the simmering time to about 30 minutes, or until the vegetables are tender.

Do I have to soak the dried beans?
Soaking the beans helps them cook more evenly and reduces cooking time. However, you can skip the soaking by using the quick soak method: Rinse the beans, then cover them with water and bring to a boil. Boil for 5 minutes, remove from heat, cover, and let sit for 1 hour. Drain and rinse before adding them to the soup.

What can I use instead of a ham hock?
You can substitute other smoked meats like smoked sausage, pancetta, or smoked turkey legs for a similar smoky flavor.

How can I thicken the soup?
Mashing some of the beans against the side of the pot with a potato masher is a great way to thicken the soup. Alternatively, you can remove about a cup of cooked beans, blend them until smooth, and then return them to the pot.

How can I make the soup thinner?
If the soup seems too thick after simmering, simply add more broth or water to achieve your desired consistency.

Can I freeze this soup?
Yes! Let the soup cool completely, then store it in an airtight container in the freezer for up to 3 months.

What can I serve with this soup?
Crusty bread, crackers, a side salad, or a simple green veggie would all be delicious accompaniments to this soup.

What you need to make Classic Navy Bean Soup:

1 pound dried navy beans

1 tablespoon olive oil

1 large onion, diced

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

1 teaspoon dried thyme

½ teaspoon dried rosemary

1 bay leaf

1 smoked ham hock (optional, but adds a smoky flavor)

8 cups low-sodium chicken broth

Salt and freshly ground black pepper, to taste

How to make it:

Prep the beans: Rinse the navy beans thoroughly in a colander. Pick out any discolored or broken beans. Soak the beans in a large bowl with 6 cups of water for at least 8 hours, or overnight.

Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.

Add aromatics and beans: Add the garlic, thyme, rosemary, and bay leaf to the pot. Stir for 30 seconds to release the fragrance. Drain the soaked beans and add them to the pot with the chicken broth.

Simmer with ham hock (optional): If using a smoked ham hock, add it to the pot at this point. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 1-2 hours, or until the beans are tender.

Simmer without ham hock: If not using a ham hock, increase the simmering time to 2-3 hours, or until the beans are tender. Season the soup with salt and pepper to taste.

Serve and enjoy: Remove the bay leaf and ham hock (if used). You can shred the meat off the ham hock and return it to the soup for extra flavor. Serve the soup hot with crusty bread or crackers.

Tips:

For a smoother soup, mash some of the beans with a potato masher against the side of the pot.

You can substitute vegetable broth for chicken broth for a vegetarian option.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Latest Reviews:

This soup is amazing! – So easy to throw together and it tastes like something that simmered all day. The ham hock adds the perfect smoky touch, and I love that it’s healthy and filling. Definitely a new go-to for me! Sally D.

This recipe is a winner! – I followed it exactly and my family devoured it. My picky eater even went back for seconds. The beans were cooked perfectly and the flavor was delicious. Thanks for sharing! Jan G.

Made this soup for a potluck and it was a huge hit! – Everyone loved the creamy texture and the smoky depth of flavor. I used vegetable broth for a vegetarian option and it turned out great. Will definitely make this again! Lisa C.

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