Navy Bean Soup Recipe

Navy bean soup is a classic dish loved for its simplicity, rich flavors, and nourishing qualities. Packed with tender navy beans, savory vegetables, and often a hint of smoky ham, this soup is perfect for chilly days or when you need a wholesome, satisfying meal. Plus, it’s budget-friendly, easy to make, and freezes well for meal prep. Let’s explore how to make this comforting bowl of goodness step by step.

Ingredients You’ll Need

For the Soup:

• 1 pound dried navy beans (or 3 cans navy beans, drained and rinsed)
• 8 cups chicken or vegetable broth
• 1 tablespoon olive oil or butter
• 1 large onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 smoked ham hock or 2 cups diced cooked ham (optional)
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon smoked paprika (optional)
• Salt and pepper to taste

Optional Garnishes:

• Fresh parsley, chopped
• Croutons or crusty bread
• A drizzle of olive oil

Step-by-Step Instructions

Step 1: Prepare the Navy Beans

If using dried beans:

1. Rinse and sort the beans to remove any debris.
2. Soak overnight in water or use the quick-soak method:
   • Boil the beans in a pot of water for 2 minutes. Remove from heat, cover, and let sit for 1 hour. Drain and rinse.

If using canned beans, simply drain and rinse them before adding to the soup.

Step 2: Sauté the Vegetables

1. Heat olive oil or butter in a large pot or Dutch oven over medium heat.
2. Add the onion, carrots, and celery, cooking for 5–7 minutes until softened.
3. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 3: Build the Soup Base

1. Add the soaked beans (or canned beans), chicken or vegetable broth, thyme, bay leaf, and smoked ham hock or diced ham.
2. Bring the soup to a boil, then reduce the heat to low and let it simmer. Cover partially and cook for:
   • 1.5–2 hours for dried beans
   • 30 minutes for canned beans

Step 4: Adjust the Consistency

1. If you prefer a creamier soup, use an immersion blender to partially puree some of the beans. Alternatively, remove 1–2 cups of the soup, blend it, and stir it back into the pot.
2. If the soup becomes too thick, add more broth or water to reach your desired consistency.

Step 5: Season and Serve

1. Taste the soup and season with salt, pepper, and smoked paprika (if using).
2. Remove the ham hock and bay leaf. Shred any meat from the hock and return it to the soup.
3. Ladle the soup into bowls and garnish with fresh parsley or croutons if desired.

Serving and Storage Tips

Serving Suggestions:

• Serve hot with a slice of crusty bread or a warm biscuit.
• Pair it with a fresh green salad for a complete meal.

Storage:

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently on the stovetop or microwave, adding a splash of broth or water if needed.

Freezing:

• This soup freezes exceptionally well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Helpful Notes

• Vegetarian Option: Omit the ham and use vegetable broth. Add extra herbs like rosemary or sage for added depth.
• Ham Alternatives: Substitute ham with smoked sausage, turkey bacon, or a splash of liquid smoke for a similar flavor.
• Shortcuts: Use canned navy beans for quicker cooking, but rinse them well to remove excess sodium.

Tips from Well-Known Chefs

1. Jacques Pépin: “A squeeze of fresh lemon juice at the end brightens up the flavors in a hearty bean soup.”
2. Ina Garten: “Quality broth makes all the difference. Use homemade or a trusted store brand for the best results.”
3. Thomas Keller: “Cook beans slowly and season lightly as they cook. Add salt toward the end to avoid toughening the beans.”

Frequently Asked Questions

1. Can I make navy bean soup in a slow cooker?
Yes! Combine all the ingredients in a slow cooker and cook on low for 7–8 hours or high for 4–5 hours. Add salt and pepper at the end.

2. What’s the best way to thicken the soup?
Blend a portion of the soup using an immersion blender or regular blender. Alternatively, mash some of the beans with a potato masher directly in the pot.

3. Do I need to soak the beans?
Soaking helps reduce cooking time and makes beans easier to digest. However, you can skip soaking by cooking dried beans longer (about 2.5–3 hours).

4. Can I use other types of beans?
Yes, great northern beans or cannellini beans are excellent substitutes for navy beans.

5. How can I make this soup spicier?
Add a pinch of red chili flakes, cayenne pepper, or diced jalapeños for a kick of heat.

6. Is this soup gluten-free?
Yes, as long as the broth and any added garnishes are gluten-free.

7. Can I add other vegetables?
Absolutely! Diced potatoes, spinach, or kale make great additions.

8. How do I make it more flavorful without ham?
Use a rich vegetable broth, add a splash of soy sauce or miso paste, and include more herbs like rosemary or parsley.

9. What is the best garnish for navy bean soup?
Fresh parsley, crumbled bacon, or a drizzle of olive oil are popular choices.

10. Can I prepare this soup ahead of time?
Yes, navy bean soup tastes even better the next day as the flavors meld together.